Alone, on the side, or wedged in hallelujah!

Long live herb marinated artichokes.

But all aren’t created equal. No. We’ve been there: napkin, trash, shoot! do I have to eat this to be polite? vs. need you now and for the rest of my days.

Delicate handle, then immerse hearts slow over low until herbs, garlic and oil bring ordinary to forever in my life.

Tired of buying store bought?

Tired of the can’t put my finger on what’s that chemical taste? Me too.

Tired of paying astronomical amounts for tiny containers without indecipherable taste? Mee tooo!

It started with a Warm Artichoke Olive Feta Sandwich and ended in this recipe. To find how easy artichoke hearts are to make and make well—a big thank you to Housewife How-Tos.

Who’s Ready For Hearts

in sandwiches – on salads and pizza – in pasta or dips – over hummus – on sliced baguettes toasted with melted cheese – or straight out the pot or refrigerator

Best, hearts can be tailored not only to personal taste but particular recipes too!

Well okay, ingredients!

Olive Oil – with olive oil as a central ingredient, a good one’s important. I’ve used three different so far – the above, California Olive Ranch and Kirkland Signature Organic. The hearts were amazing with all three but if I had to choose, my heart lies with California, Kirkland, then Field Day.

Artichoke Hearts – I use canned but hear frozen work well too. When using canned, rinse, drain then broken hearts aren’t happy, so squeeze with a light hand so as not to squish. Lay on a towel and pat with the fold or another. When dry and ready to cut, I find using the sharpest knife in the block best keeps form. Slice into quarters, halves or leave whole. I have a thing for surface area, meaning the more exposed, the more seasoned so slice in halves and quarters only.

Herbs – Fresh or dried, I use and love both. If interchanging dill or another sparks your fancy (I made a British dessert last night ; ) but of course my darling. As always, temper sodium and spice to your liking. A word on pepper; I’ve used both shake black pepper and cracked, preferring the bite of cracked peppercorns. Let me know what you think.

Garlic – Who likes a hunk of garlic? Well not so much a hunk but thin slices simmers into unassuming bites. At least I think, but I may be immune. If preferred, mince or avoid all together. The latter is a crime but un-punishable by law.

Combine all ingredients (except lemon juice) in a small bowl. Great Scott! Another bowl to clean!? I know. You don’t have to but hearts are delicate; too many broken hurt, so I prefer to whisk first and stir little. Don’t get me wrong though, I love me some broken, as those are the best kind—dismantled, dilapidated, who doesn’t love the fall apart leaves and pieces,? Me! You? Yeah that’s what it’s all about. I guess it depends what we’re using them for, right?

Here nor there, mixture into hearts—stir little while simmering, then remove, let cool, then add lemon juice.

Stir again, refrigerate and…

It’s a heart shaped world.