Best Marinated Artichoke Hearts Recipes

PASTA WITH MARINATED ARTICHOKE HEARTS

Steps:

• Drain liquid from the marinated artichokes into a skillet.
• Slice the drained hearts into bite sized pieces.
• Add olive oil and butter to artichoke marinade and heat. Add onions and saute until soft (about 5-8 minutes).
• Add artichoke heart pieces and basil to the skillet and saute 3-5 minutes more.
• Remove from heat and stir in remaining ingredients.
• Toss the pasta with the warm sauce.

MARINATED OLIVES, RED BELL PEPPER, ARTICHOKE HEARTS AND MUSHROOMS

Steps:

• Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving.)
• Transfer mixture to bowl and serve.

CHICKEN SALAD WITH ORZO AND MARINATED ARTICHOKE HEARTS

Steps:

• Boil the orzo pasta in boiling salted water until JUST firm-tender; drain and rinse with cold water.
• In a small bowl combine oil, vinegar, lemon juice and mustard; whisk to combine, then season with salt and pepper.
• Place the chicken pieces in a large bowl and mix in about 1/4 cup dressing; toss to combine.
• Add in cooked orzo, halved cherry tomatoes, artichoke hearts, olives and capers (if using) mix to combine.
• Add in the remaining dressing and mix.
• Season with salt and pepper to taste.
• Cover and chill for a minimum of at least 2 hours before serving.

MARINATED MUSHROOMS, ARTICHOKE HEARTS, AND CAULIFLOWER SALAD

Steps:

• Saute mushrooms in a little butter about 5 minutes.
• Break cauliflower into small flowerettes and steam for about 5 minutes.
• Cut artichoke hearts into quarters.
• Combine all ingredients in big bowl, including liquid from artichoke hearts.
• Marinate at least overnight.
• Keeps indefinitely in refrigerator.
• Slightly cooked pieces of carrots can be added for more color.
• If the liquid doesn't cover the veges, I add water, oil and vinegar in proportionate amts until vegs are covered.

MARINATED ARTICHOKE HEARTS WITH GREEN OLIVES AND MOZZARELLA

Steps:

• Fit a large pot with a steamer rack; add water until it reaches just below rack. Place artichokes in steamer, stem-sides up. (If necessary to fit, trim top third from each with a serrated knife.) Cover and bring to a boil, then reduce heat to medium and steam, adding more water as needed, until the tip of a knife slides in and out of stems easily, 30 to 35 minutes. Remove artichokes; when cool enough to handle, remove leaves and reserve for another use. Scoop out and discard chokes. Cut hearts into halves or quarters.
• Combine oil, peppercorns, thyme sprigs, lemon zest, garlic, and 1 teaspoon kosher salt in a small saucepan over medium-high heat. Cook until bubbles form around edges; remove from heat. Stir in lemon juice, then artichoke hearts; let stand, tossing occasionally, until cool, about 30 minutes. Stir in olives. (Dish can be made to this point and refrigerated in an airtight container up to 3 days; bring to room temperature before serving.)
• Preheat oven to 450 degrees. Brush cut sides of bread with oil; season with kosher salt and pepper. Place on a baking sheet; toast until golden brown on edges, about 8 minutes.
• Arrange artichoke mixture on a platter with cheese. Garnish with thyme sprigs and flowers, sprinkle with Hawaiian or kosher salt, drizzle generously with oil, and serve with toast.

MARINATED ARTICHOKE HEARTS & MUSHROOMS

Steps:

• Drain artichoke hearts thoroughly& cut into quarters.
• Combine next 8 ingredients in a large bowl until well blended.
• Stir in artichoke hearts, mushrooms& pimentos, cover with plastic wrap& refrigerate.
• Stir or toss mixture occasionally.

MARINATED SHRIMPS, MUSSELS AND ARTICHOKE HEARTS

Steps:

• Put the mussels with a quarter-cup of water in a large pot with a tightly fitting lid. Cook for 10 minutes, shaking the pot - holding the cover on - once during cooking. Remove from heat. Allow to cool until the mussels can be handled. Shell the mussels, using one shell as tweezers. Place the meat in a very large bowl. Discard the shells. Strain the mussel liquid through a sieve lined with a damp cloth. Reserve.
• Bring three quarts of water with the salt to a boil in a large pot. Drop in the shrimp. Stir. Cover the pot and turn off the heat. Let the shrimp steep for five minutes. Drain in a large colander. Add to the mussels.
• Open the boxes of artichoke hearts. Place the artichokes in a sieve under hot running water until they can be separated. Place in bowl of hot water until thoroughly defrosted. Drain and add them to the shrimp and mussels.
• Add the celery and onions and stir.
• Whisk together the marinade ingredients. Pour over the salad. With hands or large spoons, mix thoroughly. Cover the bowl with plastic wrap and refrigerate. Stir once or twice before dinner.

WARM MARINATED ARTICHOKE HEARTS WITH OLIVES AND FETA

Steps:

• 1. Heat 10-inch cast iron skillet over medium heat for 3 minutes. Add 1 tbsp oil and heat until shimmering. Add artichokes and 1/2 tsp salt and cook until spotty brown, 7 to 9 minutes. Stir in thyme sprigs, lemon zest, garlic, fennel seeds, and pepper flakes and cook until fragrant, about 30 seconds.
• 2. Stir in olives and remaining oil. Reduce heat to low and cook until flavors meld and mixture is heated through, about 20 minutes.
• 3. Discard thyme sprigs and lemon zest, if desired. Gently stir in feta and lemon juice and season with salt and pepper to taste. Sprinkle with parsley.

MARINATED ARTICHOKE HEARTS

Steps:

• 1. Cook artichoke hearts according to package directions. Drain well. Mix oil, wine vinegar, parsley, garlic and pepper sauce and pour over hot artichoke hearts. Toss carefully. Cool and refrigerate overnight, spooning marinade over once or twice. Serve on shredded lettuce leaves.