Artichoke Caprese Platter Recipe
Marinated artichoke hearts
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Ingredients
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Marinated Artichoke Hearts
Caprese Components
Platter & Garnish
Method
Marinated Artichoke Hearts
Drain and prepare artichokes
Open the jars/cans of artichoke hearts and drain well in a fine mesh strainer. Pat dry gently with paper towels to remove excess liquid. Quarter any large pieces so you have bite-sized pieces (~2 cups total).
Make the marinade
In a medium bowl whisk together 1 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, minced garlic, dried oregano, crushed red pepper flakes, 3 teaspoons salt, and 1 teaspoon freshly ground black pepper until combined.
Marinate
Place the drained artichoke pieces in a shallow container or resealable jar. Pour the marinade over the artichokes, add the chiffonaded basil leaves, and toss gently to coat. Press pieces down so they are mostly submerged in oil. Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld. Stir or shake once during marination to redistribute herbs and oil.
Caprese Components
Prepare tomatoes and mozzarella
If using small tomatoes, halve or quarter them to bite size. If using medium tomatoes, slice them about 1/4" thick. Drain mini bocconcini or slice fresh mozzarella to match tomato size. Pat cheese dry with paper towel to avoid excess moisture.
Assemble Caprese elements
Arrange tomatoes and mozzarella in small clusters on the platter near where the artichokes will sit. Drizzle 1 tablespoon extra-virgin olive oil and 2 tablespoons balsamic glaze over the tomato and mozzarella. Sprinkle 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper evenly over them. Scatter a few basil leaves from the marinated artichokes or fresh ones over the Caprese piles for cohesion.
Platter Assembly & Serving
Prepare platter
If using, spread 2 cups mixed baby greens or arugula in the center of a large serving platter as a cushion. Alternatively, arrange ingredients directly on a wooden board.
Arrange marinated artichokes
Using a slotted spoon, remove marinated artichoke hearts from the oil (reserve marinade for later use) and arrange them in a shallow dish or directly on the platter in a cluster beside the Caprese components. Drizzle a little of the reserved marinade (about 1-2 tablespoons) over the artichokes for shine and flavor.