Marinated Artichoke Hearts

Depending on their size, cooking usually takes 10–20 minutes — they should be easily pierced with a fork.

Let them drain well so the marinade won’t be diluted later.

A little lemon zest (only the yellow part) adds extra freshness to the marinade.

It’s best to stir with a small whisk so the salt dissolves more quickly.

A good, fruity olive oil makes the biggest difference in flavor here.

Fold in gently to keep the hearts intact.

If you have time: let them marinate 1–2 hours in the fridge, then bring briefly to room temperature before serving.