Marinated Artichoke Hearts from Scratch – with a Southwest Spin

Southwestern-Style Marinated Artichoke Hearts

I love adding marinated artichoke hearts to all kinds of recipes. Even as a kid, it was one of my favorite ways to dress up an otherwise drab salad. But lately I’ve been wanting make everything homemade that I can possibly pull off. Why not these? I’ve been playing with a few versions of my standard old standby brand, Cara Mia, but thought I might try using a different flavor profile altogether.

Since I seem to have inherited (thanks Donna!) a powerful preference for Southwestern fare, I ventured into that realm and came out with a new staple. I admit, this was most likely influenced by dreaming of attending BlogHer in Austin last weekend. Sorry I had to sit this one out – I always have such an excellent time. Anyway, these would be great added to a burrito, chopped up and added into a white enchilada sauce, or just on top of a bowl of black beans, rice and corn.  Simple, savory, from scratch.

SOUTHWEST STYLE MARINATED ARTICHOKE HEARTS

1 14 ounce can plain artichoke hearts (I used Trader Joe’s), drained and halved
1/2 cup extra virgin olive oil
1 red cherry bomb pepper (or other pepper of your preference), diced
1 4 ounce can roasted, diced green chiles
1 teaspoon salt (or more to taste)
1/2 teaspoon dried oregano
juice and jest of one small lime
1/4 cup fresh cilantro, chopped

Combine artichoke hearts, olive oil, pepper, green chiles, salt, and oregano in a small saucepan over medium low heat. Cook, stirring occasionally, until pepper has softened a bit, about 10 minutes. Remove from heat and let cool. Stir in lime juice, zest and cilantro.

Pour into the most classic/most hipster glass jar you’ve got on hand, and store in the refrigerator for about a week and change.

— posted by Anne

Comments

  1. says

    Whoa! I’m loving the uniqueness here! I can think of so many uses for these..but I’m not sure I’d get far beyond just eating them out of the jar.

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