Marinated Artichoke Hearts Recipe

By
Marisa McClellan
Marisa McClellan
Marisa McClellan is a food writer, canning teacher, and the voice behind the long-running food blog Food in Jars. She is the author of Food in Jars (2012), Preserving by the Pint (2014), Naturally Sweet Food in Jars (2016), and The Food In Jars Kitchen (2019).
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Updated Mar. 26, 2019
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These marinated artichoke hearts are light, punchy, and so good dropped into a springy pasta salad.

Recipe Facts

5

(1)

Active: 30 mins
Total: 24 hrs
Serves: 4 to 5 servings
Makes: 1 1/2 pints

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Ingredients

  • 12 ounces trimmed artichoke hearts (8 to 10 small hearts)

  • 1/2 cup white wine vinegar

  • 1/2 cup water

  • 2-3 tablespoons extra-virgin olive oil

  • 1 teaspoon fine grain salt

  • 1 fresh bay leaf

  • 1 clove garlic clove

  • 1/4 teaspoon black peppercorns

  • 1/4 teaspoon red chili flakes

Directions

  1. In a small saucepan, combine vinegar, water and salt and bring to a boil. Place garlic, bay leaf, peppercorns and red chili flakes in the bottom of a jar that can hold at least 1 1/2 pints. Pack trimmed artichoke hearts into the jar where you've placed the spices. Pour hot pickling liquid over the artichoke hearts and tap gently to dislodge any air bubbles.

  2. Pour olive oil into jar until the artichoke hearts are covered. Place a lid on the jar and shake to help distribute oil. Let jar sit on counter until cool. Once cool, refrigerate.

  3. Let artichokes marinate for at least 24 hours before eating. Marinated artichokes will keep for at least one week in the refrigerator.

Special equipment

mason jar

Nutrition Facts (per serving)
90 Calories
6g Fat
9g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 90
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 275mg 12%
Total Carbohydrate 9g 3%
Dietary Fiber 4g 14%
Total Sugars 1g
Protein 2g
Vitamin C 5mg 27%
Calcium 20mg 2%
Iron 1mg 3%
Potassium 205mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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