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  • 1 500ml (2cup) glass jar that seals


  • 1 can artichoke hearts 14 ounces
  • ¾ cup olive oil plus more for finishing
  • 2 cloves garlic smashed
  • ¼ cup white wine vinegar
  • 1 slice lemon peel
  • 1 tsp dried rosemary
  • 1 tbsp dried oregano
  • ½ tsp chili flakes
  • 1 tsp salt


  • Add olive oil and garlic to a pot on medium heat. Once it starts to boil reduce heat to a simmer and add the white wine vinegar.
  • Add lemon peel, rosemary, oregano, chili flakes, and salt. 
  • Drain artichokes and chop. You can keep them whole if you desire. Add to pot and simmer for 10 minutes. 
  • In a sealed jar, pour olive oil into it just cover the bottom. Spoon artichoke marinade into the jar.
  • Finish with olive oil, pouring in enough to cover the base so all the artichokes are under oil. 
  • Refrigerate and enjoy! 


I chose to go Italian with my spice mix and of course I spiced it up. But the dried spices can be anything you choose.
I also chop the artichokes into small chunks so it’s ready to go for my salads, pizzas, pastas etc. but you can halve them or keep them whole.