Appetizer: Italy – Carciofi Marinated al Limone (Lemon-Herb Marinated Artichoke Hearts)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 (14 oz (400 g)) can or jar artichoke hearts, drained and halved 3 tbsp (45 ml) extra-virgin olive oil, divided 1 tsp (5 ml) finely grated lemon zest 2 tbsp (30 ml) fresh lemon juice 2 tbsp (30 ml) fresh parsley, finely chopped 1 tsp (5 ml) fresh thyme leaves (or 1 / 4 tsp (1.25 ml) dried) 1 small garlic clove, thinly sliced Pinch red pepper flakes (optional) 2 tbsp (30 ml) small capers, drained and patted dry Freshly ground black pepper, to taste Flaky sea salt, to taste Lemon wedges, for serving
Show original ingredient measurements
1 (14 oz / 400 g) can or jar artichoke hearts, drained and halved 3 tbsp (45 ml) extra-virgin olive oil, divided 1 tsp finely grated lemon zest 2 tbsp (30 ml) fresh lemon juice 2 tbsp fresh parsley, finely chopped 1 tsp fresh thyme leaves (or 1 / 4 tsp dried) 1 small garlic clove, thinly sliced Pinch red pepper flakes (optional) 2 tbsp (30 ml) small capers, drained and patted dry Freshly ground black pepper, to taste Flaky sea salt, to taste Lemon wedges, for serving
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Heat 1 tbsp (15 ml) olive oil in a skillet over medium-high. Add capers and fry 1–2 minutes until they pop and turn crisp. Transfer to a paper towel to drain. Add another 1 tbsp (15 ml) olive oil to the skillet. Sear the artichoke hearts cut-side down 2–3 minutes per side until lightly golden. Remove from heat. While warm, toss artichokes with remaining 1 tbsp (15 ml) olive oil, lemon zest, lemon juice, parsley, thyme, garlic, and red pepper flakes. Season with black pepper and a small pinch of salt. Fold in the crispy capers. Let sit 10 minutes to lightly marinate. Taste and adjust lemon and salt. Serve at room temperature with lemon wedges.
Show original instructions
Heat 1 tbsp olive oil in a skillet over medium-high. Add capers and fry 1–2 minutes until they pop and turn crisp. Transfer to a paper towel to drain. Add another 1 tbsp olive oil to the skillet. Sear the artichoke hearts cut-side down 2–3 minutes per side until lightly golden. Remove from heat. While warm, toss artichokes with remaining 1 tbsp olive oil, lemon zest, lemon juice, parsley, thyme, garlic, and red pepper flakes. Season with black pepper and a small pinch of salt. Fold in the crispy capers. Let sit 10 minutes to lightly marinate. Taste and adjust lemon and salt. Serve at room temperature with lemon wedges.
Per serving | Servings: 3
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.