Greek marinated artichokes (vegan)

If you ever wondered how to prepare Greek marinated artichokes at home, here's a list of the ingredients needed, so you never have to buy the pre-made jars again :). Once they're done, you can use these flavored artichoke hearts in tons of recipes, ranging from pastas to pizzas and so on, or just serve them as an appetizer (meze) on their own. Happy canning! 

Last year: Baby spinach cream soup with truffle oil (vegan).
Two years ago: Wholewheat pasta with raw roots.
Three years ago: French fries with red onion (vegan), Spicy stuffed eggs (with herbs and mushrooms) and White chocolate and basil cream cups with balsamic strawberries (Italian).




Ingredients (for a bowl / jar ):

• 1 cup of artichoke hearts
• 150 ml olive oil
• 2 tablespoons lemon juice
• zest from 1/2 lemon
• 1 teaspoon chopped rosemary leaves
• 1 teaspoon chopped oregano leaves
• 1 teaspoon thyme leaves
• 1/2 teaspoon salt

Put the artichoke hearts in a sterilized glass. Sprinkle the salt over them. Mix the rest of the ingredients separately and pour them over the artichokes. Seal the glass and it's done. They're ready after about 3 days or marinating in the fridge, and they keep well up to 2 weeks.

Note: The jar would keep longer, and at room temperature as well, if the oil was hot and the closed jar boiled afterwards, but I don't want to ruin the properties of raw (virgin) olive oil, so I prefer to make mine in the fridge more often then canning hot stuff a couple of times a year. Since it's pretty easy even you only make a single jar at a time, I recommend the same to others. Enjoy! :)