Paleo Marinated Artichokes
Delight your taste buds with these Paleo Marinated Artichokes, a vibrant and healthy twist on a classic appetizer or side dish. Made with tender, freshly boiled artichoke hearts, this recipe features a zesty marinade of olive oil, red wine vinegar, garlic, lemon, and aromatic herbs like parsley and oregano. Each bite is infused with bright, tangy flavor and a subtle hint of garlic, making these marinated artichokes a crowd-pleaser for any occasion. Simple to prepare and paleo-friendly, they are perfect for clean eating enthusiasts or anyone looking to elevate their vegetable game. Serve them straight from the fridge or at room temperature for a refreshing dish that pairs beautifully with grilled meats or stands alone as a showstopping appetizer!
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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
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.
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
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.8 g | 289% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 21.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3012 mg | 131% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 8.2 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2920 mg | 62% | |
*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.
