About the Recipe
Antipasto-style artichoke hearts are tender, succulent pieces of artichoke that have been marinated in a vibrant combination of extra-virgin olive oil, tangy vinegar, and a medley of aromatic herbs. This traditional Italian preparation, commonly served as part of an antipasto platter, is designed to awaken the palate and set the tone for the meal to come. Their flavor profile is both delicate and distinctive: mildly nutty and earthy at the core, while the marinade adds a refreshing tang and a subtle herbaceous lift.
These marinated artichoke hearts are not just a classic appetizer but also an incredibly versatile ingredient in the kitchen. They can be served chilled on an antipasto board alongside cured meats, cheeses, and olives, or layered onto crostini with a drizzle of balsamic glaze. They add a delightful burst of flavor to green salads or pasta salads, can be folded into creamy dips, or even used to top pizzas and flatbreads. For a heartier twist, they can accompany grilled meats or be mixed into warm grain bowls for an elevated side dish.
Whether enjoyed straight from the jar or incorporated into more elaborate recipes, antipasto-style artichoke hearts bring a taste of rustic Italian charm and a bright, refreshing flavor that complements countless dishes.
Ingredients
1 lemon, juiced
1 teaspoon chopped parsley
2 tablespoons olive oil
2 cloves garlic chopped
1 teaspoon salt
1 (14 ounce) can quartered artichoke
1 teaspoon ground black pepper
Preparation
In a sealable plastic container, combine lemon juice, extra-virgin olive oil, salt, black pepper, parsley, and garlic.
Seal the container and shake vigorously to emulsify the mixture.
Remove the lid and add artichoke hearts.
Reseal the lid and continue shaking the container until the artichoke hearts are thoroughly coated.
Notes