Marinated Artichokes: How to Use Them

How to use jarred marinated artichokes — straight from the jar to salads, pastas, pizzas and dips.

The pantry's easiest luxury

Marinated artichoke hearts are tender, tangy and ready to eat — no trimming, no boiling. Straight from the jar, they add a bright, briny lift to salads, pastas, pizzas and antipasti.

Ways to use them

• Antipasto board: straight from the jar with olives and cheese
• Salads: halved or quartered over greens or grains
• Pasta: tossed with garlic, oil and lemon
• Pizza and flatbread: scattered before baking
• Dips: blended into a spinach-artichoke dip

Quick artichoke pasta, step by step

• Drain the artichokes, saving a little of the marinade
• Warm garlic in olive oil and add the artichokes
• Toss with hot pasta, lemon and parmesan
• Loosen with pasta water and the saved marinade
• Finish with parsley or chili flakes

Hearts vs quarters vs marinated

Whole or quartered artichoke hearts in water are a blank canvas you season yourself; marinated artichokes come already dressed in oil, herbs and acid, ready to eat. For salads and boards reach for marinated; for cooking where you'll add your own flavour, plain hearts work well.

Tips

• Drain well so dishes don't turn oily
• Save the marinade to dress the same dish
• Char them briefly for a grilled flavour
• Pair with lemon, capers and parmesan

Marinated artichokes, made simple

One jar turns into a salad, a pasta or an antipasto in minutes. Unico offers marinated artichokes plus artichoke hearts and quarters.