If you've been curious about artichoke hearts; what they actually are, whether they're good for you and what on earth to do with them, you're in the right place. And as a bonus, I'm sharing my favourite homemade marinated artichoke hearts recipe that takes just 15 minutes to put together and keeps in the fridge for at least a month. Once you make your own, you'll never go back to the jarred stuff. Use them in my Grilled Vegetable Salad or this Baked Mediterranean Chicken Thighs recipe.
Quick Summary: Artichoke Hearts
- Artichoke hearts are the tender, edible center of the artichoke.
- Canned artichoke hearts are fully cooked and ready to use.
- They have a mild, slightly tangy, earthy flavour.
- Great for salads, pasta, pizza, dips, grain bowls, and antipasto platters.
- Homemade marinated artichoke hearts taste fresher than store bought.
- Easy to make with olive oil, garlic, herbs, and vinegar.
Jump to:
What Are Artichoke Hearts?
Here's a fun fact: artichokes aren't actually a vegetable in the traditional sense. They're a thistle. Specifically, they're the flower bud of a thistle plant that hasn't bloomed yet. Pretty cool, right?
The artichoke heart is the tender, fleshy centre of the artichoke, the part you get to after pulling away all the tough outer leaves and the fuzzy 'choke' in the middle. It has a mild, slightly nutty flavour that's often compared to asparagus or celery, and a soft, meaty texture that works beautifully in both cooked and raw dishes.
You can find artichoke hearts fresh (seasonal), frozen, or canned. For most everyday recipes, including this marinade, canned artichoke hearts are a totally legitimate, convenient, and budget-friendly choice. I always keep a couple of cans in my pantry.
💡Andrea's Tip: Look for artichoke hearts packed in water, not oil, so you have full control over the marinade ingredients. Quartered ones save you a prep step!
Are Artichokes Good For You?
Absolutely! Artichoke hearts are one of those ingredients that are as nutritious as they are delicious. Here's what they bring to the table:
- High in fibre: Great for digestive health and keeping you feeling full.
- Rich in vitamins and minerals: Including vitamin C, vitamin K, folate, phosphorus, and magnesium.
- Good source of potassium: Important for heart health and blood pressure regulation.
- Packed with antioxidants: Artichokes consistently rank among the top antioxidant-rich foods.
- Prebiotic fibre (inulin): This feeds beneficial gut bacteria and can help with bloating, indigestion, and heartburn.
- Low in calories: At around 57 calories per serving in this marinade recipe, they're a smart, satisfying addition to meals.
The good news is that canned artichoke hearts retain most of these benefits. The main thing to watch with store-bought marinated versions is the sodium content and oil quality, which is exactly why making your own is such a great idea.
Looking for more nutritious, easy recipes? My Spiced Spinach and Chickpea Soup is another wholesome staple worth bookmarking.
Fresh vs. Frozen vs. Canned Artichoke Hearts
Not sure which to buy? Here's a quick breakdown:
Fresh Artichoke Hearts
Fresh artichoke hearts are available in spring and early summer. Preparing them from scratch takes some effort. You need to peel back the outer leaves, trim the stem, and scoop out the fuzzy choke but the flavour is exceptional. If you enjoy the process and can find them fresh, it's worth trying at least once. Here's a step-by-step tutorial on How to Cook Artichokes.
Frozen Artichoke Hearts
Frozen artichoke hearts are already cleaned and trimmed, which makes them a great middle-ground option. They have a slightly softer texture than fresh but work well in cooked dishes like pasta, bakes, and soups. Thaw and pat dry before using in this marinade recipe.
Marinated Artichoke Hearts
Packed in oil, herbs, and seasonings. Delicious for snacking, salads, and charcuterie boards. The jarred versions you can buy at the supermarket are great for convenience but are often made with low quality (and tasteless) oil, can be high in salt, and just don't taste as fresh.
Canned Artichoke Hearts
Canned is my go-to for this recipe and for most everyday cooking. They're affordable, available year-round, and ready to use straight from the can. Just drain, rinse, and pat dry.
Love easy, prep-ahead sides? My Quick Pickled Onions follow the same fridge-staple logic and are ready in minutes.
10 Ways to Use Artichoke Hearts
Artichoke hearts are one of the most versatile ingredients you can keep on hand. Here are my favourite ways to use them, especially once marinated:
- On a charcuterie or antipasto board: They are a natural fit alongside olives, cured meats, and cheeses.
- Tossed into salads: Add them to simple green salads or try them in my Greek Chickpea Salad.
- As a pizza topping: One of my favourite pizza toppings! They caramelize a bit in the oven and add a wonderful taste.
- Stirred into pasta: Such an easy addition to your favourite pasta dishes like this Creamy Asparagus and Chicken Orzo.
- In a wrap or sandwich: Try them in my Collard Green Wraps with Hummus for a fresh, flavourful lunch.
- Roasted with vegetables: Add to a sheet pan of roasted veggies in the last 10 minutes of cooking.
- Straight from the jar as a snack: Honestly, don't underestimate this one.
Why You Will Love Marinated Artichoke Hearts
💰 Saves you money - Store-bought marinated artichoke hearts can run $5 to $8 a jar. This recipe makes a generous batch for a fraction of the cost.
⏱ Ready in 10 minutes - Drain, mix, jar. That's genuinely it. No cooking, no fuss.
😍 Tastes better than store-bought - Fresh garlic, good olive oil, and real herbs make a difference you'll notice immediately. Once you try homemade you won't go back.
🎛 Easily customizable - More garlic? Extra chili flakes? A strip of lemon zest? This recipe is a great base that you can easily tweak to suit your own taste.
For even more flavour:
Add a strip of lemon zest to the jar for a bright citrus note.
Try a pinch of smoked paprika for a subtle smokiness.
Add a sprig of fresh rosemary or thyme directly to the jar.
Use champagne vinegar for a slightly sweeter, more delicate flavour - one reader swears by it!
💡Andrea's Tip: Make sure your jar or container is completely clean and dry before filling. This helps the artichoke hearts last longer without any issues.
Frequently Asked Questions
Absolutely! They are very high in fiber and contain a multitude of vitamins and minerals such as vitamin C, vitamin K, folate, phosphorus, and magnesium. They are also a rich source of potassium and antioxidants. They promote healthy gut bacteria as they contain inulin which is a source of prebiotic fiber that can help with bloating, indigestion and heartburn.
There are so many uses for marinated artichoke hearts! Not only can you just eat them as a snack, they are a tasty addition to salads, pasta dishes, pizza, roasted vegetables, and charcuterie boards or my recipe for Collard Green Wraps. They are also delicious baked in the oven topped with Parmesan cheese!
Artichoke hearts are often compared to asparagus, celery, and brussels sprouts. They are mild and nutty. When marinated they will also take on the flavours of the ingredients they are marinated in.
Nope! Canned artichoke hearts are already cooked. All you need to do is drain, rinse, pat dry and add straight to the marinade or whatever recipe you are using them in.
I usually do, especially when they are packed in a brine. Rinsing removes excess salt and gives the artichokes a fresher flavour.
Tried this recipe? I would love it if you could leave a rating ⭐️⭐️⭐️⭐️⭐️ and a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!
Want to say thank you?More Quick Side Dish Recipes
📖 Recipe
Marinated Artichoke Hearts
Ingredients
- 2 cans (398ml/14oz) artichoke hearts, quarters
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- ½ teaspoon dried oregano, or 1 teaspoon fresh
- 1 teaspoon dried parsley, or 2 teaspoon fresh
- ½ teaspoon dried chili flakes, or to taste
- 1 clove garlic, peeled
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
Instructions
- Drain and rinse artichoke hearts. Pat dry with paper towel. Place in a bowl.
- Slice garlic and add to bowl. Add all remaining ingredients and stir to combine.
- Place everything in a clean glass jar or other air tight container.
- Store in fridge for up to one month.
If you enjoy my recipes, you'll love the 80+ full-colour dishes in my cookbook. It ships FREE to Canada and the U.S., and supports independent creators like me. See inside →
DEBBIE WILSON says
Was wondering how long you marinate them before they are ready to eat with the marinated flavor? So excited to find a recipe that I can actually use with the ingredients I have already at the house.
Andrea says
Hi Debbie! I would give them at least an hour in the marinade. Let me know how they turn out!
Sherman says
How many oz per can?
(2 cans artichoke hearts, quarters)
Andrea says
Oops! I used 2 x 14 oz cans. Thanks for letting me know I hadn’t included that. I will make the change!
Debra says
Yummy. I will never pay for store-bought marinated artichoke hearts again. These will be a staple in my fridge pantry.
Andrea says
Yes! I love hearing that! So happy you enjoyed them. Thanks for commenting!
Enza says
I love how quick these are to prepare. A favourite pizza topping in our home.
Thanks Andrea.
Andrea says
My pleasure Enza! So happy you are enjoying them!
Kathleen Carpenter says
Started making these last fall when I first found your recipe - I have them on hand all the time and have passed the recipe to my daughters who kept steeling mine lol - Have also used champagne vinegar and tasted great.
Andrea says
Hi Kathleen! So happy you are all enjoying the recipe! They make a perfect fridge staple! Oooh champagne vinegar would be fantastic! Yum! Thanks for commenting!
Anne Brodie says
Made these as an alternative to store bought which are usually in vegetable oil. Love them! Will keep these in my fridge for salad topping or an easy side. Thank you !
Andrea says
Awesome!! Yes they are a much better alternative! Enjoy!