See the Recipe. Virginie Blachere

We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.

Yield: serves 4


  • 1 9-oz. box frozen artichoke hearts, thawed
  • 12 cup extra-virgin olive oil
  • 1 tsp. kosher salt
  • 12 tsp. dried thyme
  • 12 tsp. dried oregano
  • 14 tsp. crushed red chile flakes
  • 2 tbsp. fresh lemon juice


  1. Rinse artichoke hearts under cold water. Combine artichokes, oil, salt, thyme, oregano, and chile flakes in a 1-qt. saucepan set over medium-low heat. Cover and cook, stirring occasionally, until the flavors meld, 10 minutes.
  2. Let cool to room temperature and stir in lemon juice. Serve or refrigerate in a covered container for up to 1 week.