Marinated Artichoke Hearts | Carciofi Alla Romana

Artichokes are a constant reminder of our trips to Italy. The best we have ever had was from a small shop in Venice that we stumbled upon and never found again. I have made these marinated artichoke hearts in the Roman style, but used tinned hearts. The reason for this is we do not get small fresh artichokes here often enough.

Marinated Artichoke Hearts
Marinated Artichoke Hearts
Head straight on to the Recipe For Marinated Artichoke Hearts ♥

I wrote about how we have a ready to go toiletry bag. Despite it being packed, I always check the day before we travel that it has everything in it that I need.  When I went to Johannesburg in February it was a good thing that I double checked as I had left my toothbrush on charge. That trip proved to be the most difficult packing experience I have had in a while. I used the large suitcase for our clothes and some other stuff that needed to get up there. This included stock from my stores that customers required, as well as some wine that my dad had ordered. When I put everything into the case it was overweight. And when I got it to the allowed weight it was too empty. I had also packed the smaller suitcase with paperwork and some stock for Dave to bring up.

Be inspired by ♥ Marinated Artichoke Hearts ♥ #LavenderAndLime Share on X

I called Dave at work and asked him to bring the suitcase home. When he got home I took everything out of the small suitcase and set it one side while I emptied the big suitcase. These things were then packed into the small suitcase and weighed again just to make sure. With everything nice and secure and no risk of the wine breaking I could finally lock the case. Then everything from the small case was put into the big one and I could finally go downstairs for supper. On the nights that I pack, Dave cooks. I find this a fairly good trade-off as I am a better packer than he is. We had a very simple supper of anti pasti nibbles, including these marinated artichoke hearts.
Marinated Artichoke Hearts

Click on the links for conversions and notes.
Print Recipe
No ratings yet

Marinated Artichoke Hearts

Easy to make and will keep well in the fridge
Recipe Category: Italian, Preserves, Side Dish
All Rights Reserved: an original recipe from Lavender and Lime


  • 60 mls olive oil
  • 2 garlic cloves crushed
  • 5 g basil finely chopped
  • 10 g flat leaf parsley finely chopped
  • 5 g mint leaves finely chopped
  • 60 mls dry white wine
  • 1 x 390 g tin artichoke hearts drained
  • Salt and freshly ground black pepper to season


  • Place the olive oil and garlic into a large frying pan and heat gently
  • Add the basil, parsley, mint and wine and increase the temperature
  • Bring to a boil and then reduce the temperature and leave to simmer for 5 minutes
  • Pour into a bowl and add the artichokes
  • Season to taste and leave to cool
  • Store in a sterilized glass jar in the fridge, and use as needed
Inspiration published on Lavender and Lime April 5:

Lavender and Lime Signature
Top of Page

25 thoughts on “Marinated Artichoke Hearts | Carciofi Alla Romana

  1. Tandy, premade marinated artichoke hearts are bloody expensive here, so your recipe will be a cost saver for us. Thanks for sharing.

      1. We can get fresh artichokes that come from Spain when in season. Canned and frozen artichoke hearts are available in the market.

  2. Sounds delicious! I love artichokes so much I even tried growing them. They say that with good winter protection sometimes they work where I live, but it was so sad uncovering them in spring to find nothing alive. So I’d be working with canned, just like you 🙂

  3. These sound delicious. I remember eating them a lot when we lived in Spain but not so much now in Australia, I’ll definitely be giving these a go!

  4. I’ve just come upon a new brand of frozen artichoke hearts…. even though expensive they are wonderful as there is no other flavour than artichoke. I admit to never having prepared one from scratch – and here at the right time of year they are in abundance. I must overcome my ‘fear’ of getting it wrong and simply give it a go.. as Julie Child said about making mistakes in your own kitchen, “whose to know!”☺️

I would ♥ to hear from you (comments will be visible when I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.