Paleo Marinated Artichokes

Transform your everyday artichokes into a flavor-packed dish with this Paleo Marinated Artichoke recipe. This healthy, gluten-free, and dairy-free recipe features tender artichoke hearts infused with a vibrant marinade of extra virgin olive oil, zesty lemon juice, red wine vinegar, fresh parsley, garlic, and a touch of oregano. Boiled to perfection and bathed in the tangy marinade, these artichokes are ideal as a refreshing appetizer, a standout side dish, or even a meal-prep option. With only 20 minutes of prep and simple, wholesome ingredients, this recipe is perfect for anyone following a paleo diet or looking to add a Mediterranean-inspired twist to their table. Plus, it’s make-ahead friendly, meaning you can enjoy optimal flavor after a quick chill in the fridge. Whether you're entertaining friends or treating yourself, these marinated artichokes are sure to impress.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large fresh artichokes
• 2 whole lemon
• 1 cup olive oil
• 0.25 cup red wine vinegar
• 3 large garlic cloves
• 0.5 cup fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 8 cups water

Directions

Step 1

Fill a large pot with 8 cups of water and bring it to a boil. Meanwhile, cut off the top third of each artichoke and trim the stem. Use kitchen shears to snip off the sharp tips from the remaining leaves.

Step 2

Cut the lemons in half. Squeeze the juice of one lemon into the boiling water and drop the squeezed halves into the pot to help with retaining the artichokes' color.

Step 3

Once the water is boiling, add the artichokes and cover. Boil for 25-30 minutes or until the artichokes' outer leaves can be easily pulled away.

Step 4

While the artichokes cook, prepare the marinade. Mince the garlic and chop the parsley. In a bowl, combine the olive oil, red wine vinegar, juice of the remaining lemon, minced garlic, chopped parsley, dried oregano, sea salt, and black pepper.

Step 5

Drain the cooked artichokes and let them cool enough to handle. Once cool, remove the outer leaves until you reach the tender inner leaves. Scrape out and discard the fuzzy choke with a spoon. Cut the hearts into quarters.

Step 6

Place the artichoke quarters in a shallow dish and pour the marinade over the top. Use a spoon to ensure all the pieces are well coated.

Step 7

Cover and refrigerate for at least 1 hour to let the flavors meld. The marinated artichokes can be stored in the refrigerator for up to three days.

Step 8

Before serving, let them sit at room temperature for about 10 minutes for the flavors to be at their best. Serve as a side dish or enjoy them as an appetizer.

Nutrition Facts

Serving size	(2974.4g)

Amount per serving	% Daily Value*
Calories	2405.0

Total Fat 225.8g	0%
Saturated Fat 34.8g	0%
Polyunsaturated Fat 21.3g
Cholesterol 0mg	0%
Sodium 3012.2mg	0%
Total Carbohydrate 84.9g	0%
Dietary Fiber 40.3g	0%
Total Sugars 8.2g
Protein 23.6g	0%

Vitamin D 0IU	0%
Calcium 520.0mg	0%
Iron 11.0mg	0%
Potassium 2920.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 82.4%

Protein: 3.8%

Carbs: 13.8%