Drain the artichoke hearts well in a colander for 10 minutes. If pieces are large, halve or quarter them so bites are uniform (aim for 12 bite-sized pieces). Pat dry gently with paper towels to remove excess liquid.

Make the marinade

In a medium bowl whisk together 4 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, minced garlic, chopped parsley, chopped mint, 1 tsp dried oregano, 1 tsp red pepper flakes, 3 pinches sea salt, and 1 tsp freshly ground black pepper until emulsified.

Marinate

Add the drained and dried artichoke hearts to the marinade. Toss gently to coat every piece. Cover and refrigerate for at least 30 minutes and up to 3 hours to allow flavors to meld. If short on time, let rest at room temperature for 15 minutes.

Finishing & Garnish

Bring to serving temperature

Remove marinated artichokes from the refrigerator 10 minutes before serving to take the chill off. Transfer to a serving bowl or individual plates.

Finish and garnish

Drizzle the reserved 1 tbsp extra olive oil over the artichokes. Sprinkle optional grated cheese (2 tbsp) and lemon zest (1 tsp) evenly. Scatter microgreens or additional parsley on top for color and texture.

Serve

Serve as a starter with toasted bread or crostini alongside. Provide a small spoon so guests can take both oil and herbs with each bite. Leftovers keep covered in the refrigerator for up to 3 days; bring to room temperature before serving again.