Appetizer: Italy – Carciofi Marinated al Limone (Lemon-Herb Marinated Artichoke Hearts)

Serving Size: 3

Approximate Time

Prep 15 min

Cook 5 min

Additional 10 min

Total 30 min

Ingredients

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

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.