This Kirkland artichoke hearts product contains inflammatory canola oil, which we'll replace with heart-healthy extra virgin olive oil. The DIY version eliminates processed seed oils while providing the same Mediterranean-style marinated artichoke hearts with cleaner preservation methods using natural lemon juice instead of synthetic citric acid.
Based on: Artichoke Hearts
· Makes approximately 40 servings
· Serving: 2 pieces (28g)
Why This Recipe is Seed Oil Free
Commercial Artichoke Hearts from Kirkland Signature often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Artichoke Hearts may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Provides aromatic flavor and antimicrobial properties
Organic oregano
2 teaspoons dried · Simply Organic Oregano
Classic Mediterranean herb that complements artichokes
Organic black pepper
1/2 teaspoon freshly ground · Simply Organic Black Pepper
Adds mild heat and enhances other flavors
Fresh lemon juice
60ml (1/4 cup) fresh squeezed · Organic lemons
Natural source of citric acid for color preservation and bright flavor
Instructions
Step 1. Thaw 1.2kg frozen organic artichoke hearts completely in the refrigerator (about 8 hours). Once thawed, gently squeeze each piece to remove excess water and pat dry with clean kitchen towels. This step is crucial because excess moisture will dilute the marinade and reduce shelf life.
Step 2. In a large mixing bowl, whisk together 240ml extra virgin olive oil, 120ml white wine vinegar, and 60ml fresh lemon juice until well emulsified (about 2 minutes). The emulsion should look creamy and unified. Add 18g minced garlic, 12g sea salt, 2 teaspoons oregano, and 1/2 teaspoon black pepper. Whisk again for 1 minute to ensure even distribution of seasonings.
Step 3. Add the dried artichoke hearts to the marinade and toss gently but thoroughly using clean hands or wooden spoons. Make sure every piece is coated with the oil mixture. The artichokes should glisten with marinade but not be swimming in excess liquid.
Step 4. Transfer the marinated artichokes to clean glass jars (mason jars work perfectly), pressing down gently to minimize air pockets. Pour any remaining marinade over the top, ensuring all artichokes are covered with liquid. Leave 1/2 inch headspace in each jar.
Step 5. Seal jars tightly and refrigerate for at least 2 hours before using, though flavor develops best after 24 hours of marinating. The artichokes will keep in the refrigerator for up to 2 weeks. Always use clean utensils when removing portions to prevent contamination.
Step 6. To serve, remove desired amount (about 2 pieces or 28g per serving) and let come to room temperature for best flavor, about 15 minutes. The olive oil may solidify in the refrigerator, which is normal - it will return to liquid at room temperature.
Storage
Store in refrigerator in sealed glass jars for up to 2 weeks. Always use clean utensils. Olive oil will solidify when cold but liquifies at room temperature. Do not store at room temperature - the lack of synthetic preservatives means refrigeration is essential.
Cost Comparison
Cost per serving (homemade)$0.22
Cost per serving (store-bought)$0.31
Savings29%
Initial investment in quality ingredients pays off quickly with bulk preparation. The superior olive oil and organic ingredients cost more upfront but provide better nutrition and flavor than the seed oil version, plus you control exactly what goes into your food.