This is the BEST quick pickled artichokes recipe! Sweet, salty and vinegary and only 5 ingredients! Pickle the hearts and leaves for cheese boards for an extra treat!
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Quick pickled artichokes on a cheese board? Someone hold me. I was racking my brain recently for something new and genius to do with artichokes and I feel like the skies opened when this idea hit. Of course…why the heck aren’t artichokes happening on cheese boards?! And not the sad little canned artichoke hearts, real, fresh artichokes.
And you guys I was SO right. We’ve done Instant Pot Artichokes 4 Ways (holy spinach dip artichoke!), Grilled Artichokes with Pesto Gnocchi and Roasted Chimichurri Artichokes, and they are all so delicious. But quick pickling the artichoke leaves has to go down as one of my best ideas yet!
Quick pickled artichokes takes the artichoke leaf that is normally crying for a fatty dip and turns it into this tender, salty, tangy, amazing chip replacement. Scoop hummus with it. Scoop jam with it. Throw some olive tapenade on the board.
They perfectly selected this variety for the Coachella Valley’s optimal growing conditions during the winter-to-spring months for beautiful delicious artichokes.
And right now Ocean Mist is hosting a super fun promo called Peace, Love & Artichokes! It ends March 1st ! Get yourself entered for a chance to win $1,000 VISA gift card! You could buy cases and cases of artichokes with that much money, you could fly to Coachella and bask in the warmth, or you could make enough of these cheese boards to feed your whole crew 😉
How Do I Cook Artichokes?
This recipe calls for cooked artichokes! My favorite way to cook them are either to steam them or to cook them in the Instant Pot on High pressure for 15-20 minutes (20 minutes for big ones) with 1 cup of water and the rack in the bottom to lift them up.
Can I Can These Pickled Artichoke Recipe?
This recipe is not for canning, it is a quick pickled recipe that is done in 20 minutes. The hearts can be stored in the fridge for several days (will increase in pickled flavor). The leaves are not recommended to be brined for more than 20-30 minutes.
- 4 cup white vinegar
- 1 1/3 cup white sugar
- 1 tsp mustard seeds
- 1 tsp celery seed
- 4 cooked artichokes
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil in a large pot.
- Remove the outer edible leaves from the artichokes and set aside.
- Remove the inner unedible leaves and fuzz from the heart of the artichokes. Rinse well to remove any fuzz.
- Hearts can be pickled whole or cut into quarters.
- Add hearts and as many leaves as desired into the hot brine and allow to soak for 20 minutes (we usually eat or save a lot of them and pickle just enough for the board)
- Serve on cheese board. Enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 368 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 78mg Carbohydrates: 81g Fiber: 7g Sugar: 68g Protein: 4g