These marinated artichoke hearts are loaded up with Italian flavors and make the perfect addition to so many different dishes - salads, charcuterie, chicken dishes, and more.
Ingredients
- quartered artichoke hearts
- avocado oil
- dried minced onions
- freeze dried chives
- garlic
- dried Italian seasoning
- sea salt
- crushed red pepper flakes
Serving Suggestions
- Eat them straight out of the jar
- Serve them with warmed goat cheese
- Add them to a charcuterie plate
- Make Roasted Red Pepper, Spinach and Artichoke Dip
- Make Chicken Dijon with Mushrooms and Artichokes
- Add them to keto salad recipes
- Add them to this Loaded Mock Potato Salad recipe
- Chop some up and add them to a frittata
- Add some to your favorite gluten free pasta recipe
Substitutions and Swaps
There are a lot of delicious ways that you can mix up these marinated artichoke hearts. From different seasonings and spices, to adding a variety of different pickled vegetable, the sky is the limit. Here are some of my favorite combinations for you to try.
- Swap out all of the seasoning and use 2 to 3 tablespoons of my Herby Everything Seasoning
- Make a lemon pepper version - lots of lemon pepper seasoning, garlic, and a little salt
- Spice things up and add some dried chiles
- Make a pesto version - mix ¼ cup of pesto in with the avocado oil
- Add some pickled red onions, pickled jalapeño, and pickled radishes to the mix (recipes for all below)
- Add some lemon slices and capers
- Make this with half artichoke hearts and half roasted red peppers
- Add fresh herbs - parsley, oregano, thyme, rosemary, basil etc.
Storage info
I like to store these in a 24 ounce, wide mouth mason jar with a white, plastic airtight lid. But then again, that is pretty much how I store all of my homemade dressing, condiment and pickled veggie recipes. Depending on the oil that you use, it may solidify in the refrigerator. This is completely normal. Just take them out of the fridge about 30 minutes before you want to eat them. If you forget, just run the jar under some warm water.
Other recipes you might enjoy:
- Pickled Red Onions
- Dairy Free Ranch Dressing
- Sugar Free Cranberry Sauce
- New Orleans Style Olive Salad
- Pickled Jalapeños
- Herby Everything Seasoning
- How to Make an Epic Charcuterie Board
- Blackened Seasoning
- Sugar Free Dried Cranberries
- Quick Pickled Radishes
Marinated Artichoke Hearts - keto, dairy free, whole30
- Total Time: 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Ingredients
- (2) 14 ounce cans of quartered artichoke hearts, drained
- 1 cup avocado oil
- 2 tablespoons dried minced onions
- 1 tablespoon freeze dried chives
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon sea salt, more to taste
- ½ teaspoon crushed red pepper flakes
Instructions
- Combine all ingredients and let marinate for 24 hours before serving. Store in an airtight container in the refrigerator.
Notes
Store in an airtight container in the refrigerator for up to 1 month.
- net carbs per serving: 1.7g
- Prep Time: 10 minutes
- Method: Marinating
Nutrition
- Serving Size: 1/10th of batch
- Calories: 216
- Fat: 21.8g
- Carbohydrates: 4.9g
- Fiber: 3.2g
- Protein: 1.4g
Keywords: marinated artichoke hearts, charcuterie, keto recipes, paleo recipes, artichoke recipes, dairy free, low carb
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