Ingredients

1 9-oz. box frozen artichoke hearts, thawed
1/2 cup extra-virgin olive oil
Kosher salt (up to 1 teaspoon or to taste)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon crushed red chile flakes
2 tablespoons fresh lemon juice

Directions

1. Rinse artichoke hearts under cold water. Combine artichokes, oil, salt, thyme, oregano, and chile flakes in a 1-qt. saucepan set over medium-low heat. Cover and cook, stirring occasionally, until the flavors meld, 10 minutes.
2. Let cool to room temperature and stir in lemon juice. Serve or refrigerate in a covered container for up to 1 week.

Serves 4.

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