Artichoke Hearts with Citrus Zest


Preparation info

  • Makes

    2 Cups

    • Difficulty


Appears in

Cheese Obsession

Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

Since I’m blessed with a dozen artichoke plants in my garden, I prefer to use fresh artichoke hearts when possible. This little antipasto is an exception, however. It tastes fantastic and is very easy to make on short notice. For the marinade, use fresh citrus and a good, fruity olive oil.


  • 1 jar (12 oz/375 g) water-packed artichoke hearts
  • 3 Tbsp extra-virgin olive oil
  • Grated zest of 1 lemon
  • 2 tsp fresh lemon juice
  • 1 tsp minced fresh flat-leaf parsley
  • ½ tsp sea salt
  • 1–1½ tsp mixed red and black peppercorns
  • 2 Tbsp capers or small caper berries, rinsed


    Drain and rinse the artichoke hearts, then pat dry. If the hearts are whole, cut into quarters lengthwise. Set aside.

    In a large bowl, stir together the olive oil, lemon zest, lemon juice, parsley, salt, peppercorns, and capers with a fork. Add the artichoke hearts and turn gently to coat. Cover and let stand at room temperature for 1 hour, then cover and refrigerate for at least 24 hours or up to 3 days to allow the flavors to blend. Bring to room temperature before serving.

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