Ingredients:

  • 2 (14 oz / 400 g) cans artichoke hearts packed in water, drained and patted dry (about 450 g drained)
  • ⅓ cup (80 ml) extra-virgin olive oil
  • 3 tbsp (45 ml) fresh lemon juice (from about 1 large lemon)
  • 1 tbsp (15 ml) white wine vinegar
  • 3 cloves garlic, thinly sliced (about 9 g)
  • 1 tsp (2 g) dried Italian seasoning
  • ½ tsp (3 g) kosher salt
  • ¼ tsp (0.5 g) freshly ground black pepper
  • ⅛ tsp (0.3 g) red pepper flakes (optional)
  • 2 tbsp (8 g) chopped fresh flat-leaf parsley

Instructions:

  1. Drain the artichoke hearts, rinse briefly under cold water, and spread them on a clean towel. Pat until no visible water remains.
  2. Cut any large artichoke hearts into quarters. The surface should look matte and dry.
  3. Add the olive oil, lemon juice, white wine vinegar, garlic, Italian seasoning, kosher salt, black pepper, and red pepper flakes (if using) to a 1-quart glass jar. Seal and shake hard for about 30 seconds until cloudy and slightly thick with no distinct oil layer on top.
  4. Place the dried artichoke hearts in a medium mixing bowl. Pour in the marinade and toss gently until every piece glistens.
  5. Cover the bowl and refrigerate for at least 4 hours, or overnight. Toss or shake once every hour if possible.
  6. Transfer the artichoke hearts and marinade to the jar, pressing them under the liquid. Seal and keep refrigerated.
  7. Before serving, let the jar sit at room temperature for 15 minutes so the oil loosens. Shake the jar well.
  8. Stir in the chopped parsley just before serving. Serve cold or at room temperature.