1 – 9 oz. box frozen artichoke hearts, thawed
1/2 Cup any fruity fused Olive Oil like Eureka Green Limonato or Blood Orange
2 Tbsp White Balsamic Vinegar
1/2 tsp Oregano, Mediterranean
1/2 tsp Thyme Leaf
1/4 tsp Rosemary Powder
1/4 tsp Red Pepper Chile, Crushed
1 tsp Kosher Salt
If the thawed artichoke hearts are whole, quarter them. Combine the artichoke hearts with the olive oil, balsamic, and seasonings in a bowl, and toss all ingredients together so that artichokes are thoroughly coated.
Cover bowl and refrigerate for at least an hour to let the flavors develop. This dish can be made ahead of time and kept in the refrigerator for up to at least a week.
Serve marinated artichoke hearts solo, as part of an antipasto platter, over a bed of romaine lettuce, or use in recipes as you would canned artichoke hearts.