Ingredients:

  • 2 cans (14 oz each) artichoke hearts in water, drained, rinsed, and patted dry
  • 1/2 tsp sea salt
  • 1/2 cup extra virgin olive oil
  • 3 tbsp white wine vinegar
  • 3 cloves garlic, thinly sliced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp fresh lemon zest
  • 1 tbsp fresh flat-leaf parsley, finely chopped

Instructions:

  1. Drain the artichoke hearts into a fine-mesh strainer. Halve or quarter them depending on your preference. Lay them out on paper towels and gently press to remove excess moisture.
  2. In a small saucepan over low heat, combine the extra virgin olive oil, sliced garlic, dried oregano, and red pepper flakes. Sizzle for 45 seconds until the garlic is fragrant and tiny bubbles form, but do not brown the garlic.
  3. Remove the oil mixture from the heat and whisk in the white wine vinegar and lemon zest.
  4. Place the dried artichokes and chopped parsley into a bowl. Pour the warm oil infusion over the artichokes, ensuring they are completely submerged.
  5. Seal the bowl and allow to marinate at room temperature for at least 4 hours before serving or refrigerating.