Marinated Artichokes with Salonika Peppers

This Mediterranean appetizer is all about the marinade doing the work while you do nothing. Artichoke hearts, Greek black olives, and Salonika peppers soak overnight in a simple dressing of olive oil, red wine vinegar, lemon juice, and scallions, absorbing flavor until every bite is tangy, briny, and rich.

Salonika peppers are the ingredient that gives this dish its Greek identity. These small, mildly sweet pickled peppers have a gentle tang and tender texture that complement the meaty artichoke hearts without overpowering them. They’re common in Greek delis and Mediterranean grocery stores, usually sold in jars.

Draining and discarding the dressing before serving is a deliberate choice. The overnight soak has already done its job, infusing the vegetables with flavor. Removing the excess oil and vinegar keeps the platter clean and lets the ingredients taste like themselves rather than drowning in liquid.

Chef Tips

• Marinate overnight for the best flavor. Two hours minimum works, but the full overnight soak is where the artichokes really absorb the lemon and vinegar.
• Use Kalamata olives if you can’t find specifically Greek-style black olives. Their meaty texture and wine-like flavor are closest to what this recipe intends.
• Garnish with cilantro right before serving. It wilts and darkens if added too early.

Variations

• Add crumbled feta on top after draining for a salty, creamy contrast to the tangy marinated vegetables.
• Swap pita for crusty bread sliced thin and toasted for a crunchier scooping option.