If you want to make one of the very best chicken dishes in the world, then you’ll first need to make this easy marinated artichoke recipe (I’ll share how to make the chicken thighs on the blog next week!)
And by the way, when I say this is an easy one, I’m not kidding…
Why Frozen Artichokes are One Of My Favorite Frozen Vegetables
Thanks to frozen artichokes, this is an incredibly easy vegetable dish to make. Although frozen vegetables are always a healthy choice, I wouldn’t go so far as to say frozen vegetables are a better option than fresh. That is, unless we are talking about frozen artichokes. In fact, with the exception of peas, the only vegetable I consistently buy frozen is artichokes.
Not only are frozen artichokes a heck of a lot easier than preparing fresh artichoke hearts, you sacrifice nothing in the flavor department. In my blog post on the best way to use frozen fruits and vegetables, I talk about how I typically just pop frozen artichoke hearts right in the oven, drizzle with some extra virgin olive oil and sprinkle with a dash of Himalayan pink salt and then roast until soft. Nothing could be simpler. You don’t even need to thaw the artichokes before roasting!
The preparation method for making the marinated artichoke recipe is almost just as effortless as the roasting I described above; but instead of roasting the artichokes, you slowly simmer them in extra virgin olive oil. It’s a little bit more effort to simmer the artichokes because you have to kind of keep your eye on them, but you can still start with frozen artichokes. The artichokes thaw as you slowly simmer them in oil. And that’s the most complicated part of the recipe. After that you just add some lemon juice, let them cool and store in a glass jar in the refrigerator for up to a week.
And trust me, you are going to want to keep a jar in your refrigerator at all times because you will quickly find there are many, many ways to use marinated artichokes…
Easy Marinated Artichoke Recipe Has Many Uses
I initially created this homemade marinated artichoke recipe for my chicken dish because I didn’t want to use store-bought marinated artichokes. To me, there are some things that just never taste all that good when they are store-bought, and soggy marinated artichokes are one of them. But since this marinated artichoke recipe is such a cinch to make, I always make a double batch. I then have one for my chicken dish and one I keep in the fridge as a condiment.
And I’ve found umpteen different uses for marinated artichokes by the way. Here are just a few of my favorite uses…
How to Use Marinated Artichokes:
- Add them to a crudite tray (see photo above!)
- Make a quinoa or brown rice bowl by adding beans, marinated artichokes, chopped walnuts and roasted red peppers (I like this brand of organic roasted red peppers )
- Try a plant-based grilled “cheese” and artichoke sandwich on toasted sprouted whole grain bread with Miyokos brand plant-based mozzarella “nut cheese”. (***I talk more about Miyokos and my other favorite dairy free nut cheeses HERE.***)
- Artichoke dip is always a hit!
- Marinated artichoke hearts make the perfect pizza topping. If you have my Clean Cuisine Cookbook , you just have to try the gluten-free/ grain-free pizza crust recipe! If you don’t have the book, you can always try this pizza crust recipe using sprouted spelt bread.
- Make artichoke crostini by toasting sprouted whole grain bread, spreading on a plant-based “nut” ricotta (I like Kite Hill brand) and topping with marinated artichokes. YUM!
- Puree them into a sauce/ spread! One of my favorite store-bought gourmet and “clean” condiments is Seggiano brand Artichoke-Garlic Tapenade, which I use as a dip, delicious pasta sauce, bruschetta spread, topping for baked potatoes and so much more. Once you have the marinated artichoke recipe made it takes less than 2 minutes to puree it into a sauce/ spread. Easy peasy 😉
I am sure once you have it in your refrigerator you will think of plenty of creative and delicious ways to use the artichoke dip yourself (and I so hope you will leave a comment below and let me know!)
You’ll be amazed at how many different uses you’ll find for this easy marinated artichoke recipe! It’s become a refrigerator staple in our house. Use it in pasta dishes, add it to salads, puree it into a sauce and much more!
- 2 boxes frozen artichokes (9 ounces each)
- 1/2 cup plus 2 tablespoon extra virgin olive oil
- 3 cloves garlic (thinly sliced)
- 2 sprigs fresh rosemary
- 1 teaspoon Himalayan pink salt
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice
- Place the frozen artichokes, olive oil, garlic, rosemary, salt and black pepper in a medium size saucepan and simmer over low heat for 18 minutes.
- Stir in the lemon juice, then cool to room temperature before storing in a glass jar in the refrigerator for later use.
Marinated artichokes can be stored in a glass jar, covered with a lid, for up to a week in the refrigerator.