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Marinated Baby Artichokes

Posted by Fernanda Catalan on
Marinated Baby Artichokes

Total Time: 75 mins

Prep: 40 mins

Cook: 35 mins

Servings: 4 pints = 40 servings

Homemade preserved baby artichokes and jarred marinated artichoke hearts from the store are two galaxies apart both in taste and texture. While you think marinating your own artichokes may be a lot of work, it’s not in fact and the outcome is 100 times worth it.

Note: If you’ve never trimmed or cleaned baby artichokes before, a photo guide of artichoke trimming provides easy-to-follow directions.



  • 6 cups of white distilled vinegar

  • 1 teaspoon of fine sea salt

  • 1 teaspoon black peppercorns

  • 4 whole cloves

  • 4 whole allspice

  • 6 pounds baby artichokes

  • 3 cups O-Live extra virgin olive oil


  1. Combine the vinegar, salt, peppercorn, cloves, and allspice in a large saucepan. In a large saucepan combine the vinegar, salt, peppercorns, cloves, and allspice.

  2. Trim the outer leaves, green leaf ends, and stem ends from the artichokes, leaving just the tender pale yellow-green leaves. Cut off the tops of the remaining leaves and trim the base of any fibrous or dark greens parts. As you finish each artichoke, drop it in the pot of vinegar.

  3. Bring the vinegar and artichokes to a boil and cook until the artichokes are tender, about 10 minutes. Drain.

  4. Meanwhile, bring a canning kettle or other large pot of water to a boil. Place the artichokes in the pint jars, dividing the peppercorns, cloves, and allspice among them, if you like to keep them in the mix. You can also place sprigs of oregano or thyme along the inside of the jars for a decorative touch. Cover the artichokes with oil. Put the tops on the jars. Boil the sealed jars for 25 minutes. Let the jars sit in a dark, cool, dry place for 2 to 4 weeks before opening. Once opened, store them in the refrigerator.

    Recipe courtesy of The Spruce Eats

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