Ingredients:

  • 1 (15-ounce / 425g) jar or can of artichoke hearts, packed in water or brine
  • 2 tablespoons olive oil
  • 1 lemon (for juice and optional zest)
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper, to taste
  • Optional: fresh herbs (parsley, basil, or thyme)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon smoked paprika

Instructions:

  1. Drain and thoroughly rinse artichoke hearts under cold water, then pat dry with paper towels to remove excess moisture.
  2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to make the marinade.
  3. Gently toss the artichoke hearts in the marinade and let sit for at least 10 minutes to absorb flavors.
  4. Preheat the grill or grill pan over medium-high heat until hot (about 400°F / 200°C). Lightly brush the grill or pan with oil.
  5. Place artichoke hearts on the grill using tongs, cooking for 3-4 minutes per side until grill marks and slight charring appear.
  6. Remove from grill and transfer to a serving platter. Squeeze fresh lemon juice over them and sprinkle with chopped herbs if desired. Serve warm or at room temperature.