Monday, June 5, 2017

Marinated Artichoke Hearts Recipe- Canning Option Included

I love artichokes in so many ways. Marinated artichokes have got to be some of the most delicious methods of artichoke preparation, but they cost a ridiculous amount where I live- roughly $7 for a small jar. Making it yourself, though, especially when artichokes are bought frugally in season, or even more so, when bought from the reduced rack, they are a fraction of the cost. I made each jar for under $1, probably under 50 cents. I use pint sized jars for my recipe.

Once you have your artichokes prepared, it is very simple to marinate them. You can marinate them and then keep them in the refrigerator, or you can water bath can them, and then not need to store them in the fridge. 
Just note that when I water bath canned my artichokes, they ended up turning a brownish/purplish color, so if you want your artichoke to stay a pretty light green color, it's best to make them into refrigerator pickles. (Perhaps there is a way to make it maintain its color even when water bath canned, I just haven't managed to figure it out yet.)

You can do this with as many artichokes as you want, as my recipe is per jar. Double, triple, or increase as desired.

On top of being a low cost recipe, these marinated artichokes are delicious and suitable for a variety of special diets, whether gluten free and paleo to vegan and allergy friendly. If you love artichokes, give it a try- you won't regret it.
While I used oregano and thyme in my marinated artichoke hearts, feel free to mix up the herbs, using whatever flavors you like best paired with your artichoke hearts.

Marinated Artichoke Hearts Recipe- Paleo, Vegan, Allergy Friendly

Ingredients per jar:
6-12 artichoke hearts per jar
1/2 teaspoon dried oregano per jar
1/4 teaspoon thyme per jar
1/8 teaspoon black pepper (optional) per jar
1/4 teaspoon garlic powder or 1/2 clove fresh garlic per jar
1 cup vinegar (white wine vinegar is tastiest, but apple cider vinegar and even white vinegar work fine too)
1 cup water
1 teaspoon salt
Olive oil

1. After preparing your artichoke hearts, cut them into quarters. If you aren't going to can them, you'll first need to simmer them. Simmer them in lightly salted water until you are able to get a fork into them easily enough and they're tender enough to eat. This can take anywhere from 10-20 minutes, or longer, depending on how soft you enjoy your artichoke hearts. If water bath canning, you can skip this step (or just simmer them for 5 minutes).

2. Fill your jars 3/4 of the way with artichoke hearts. You can pack them very tightly into your jars or not- up to you. Depending on the size of your hearts and how tightly you pack your jars, you can pack between  6 and 12 artichoke hearts in each jar. Don't fill your jars more 3/4 of the wall full.

3. Add your spices to your jars.

4. Combine your vinegar and water and salt. If water bath canning, pour into your jars now, enough to just barely cover your artichoke hearts. If not water bath canning, bring your vinegar and water and salt to a boil, and then pour onto the artichokes, enough to cover them. Add a glug of olive oil to make a thin layer at the very top. This sauce should be enough for a few jars, but if needed, prepare more as needed.

5. If not water bath canning your artichokes, set aside on your counter, covered, until cooled, and then refrigerate them. They will taste better after marinating an entire day. Once refrigerated, they can last up to a few weeks.

6. If water bath canning, put in your canner and bring to a boil. Once at a rolling boil, process for 15-25 minutes, depending on how soft you want your artichoke hearts to be. Remove from your canner and let cool and seal. Once sealed, it should last, unrefrigerated, for a year or more.


Are you a fan of marinated artichoke hearts? Ever made them yourself? If you buy them, how much do they cost where you live? What's your favorite way to eat them? Does this look like a recipe you'd try, either for the refrigerator, or canned?

1 comment:

  1. I followed this recipe and water bath processed them and go lovely light green product. As I prepared them I put them into a bowl of water with a large squirt of realemon in the water to keep them light green. When they were all prepared I used the same water to simmer them for 5 minutes and then the partially cooked artichoke hearts to pack into jars as directed. The results yielded beautiful light green marinated artichoke hearts.



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