Step 1

Place the hearts in a bowl, sprinkle salt and then fill with water until they are just submerged. Stir to combine then place in the refrigerator for 3 hours.

Step 2

Remove from the fridge and drain the water. Then add the rosemary, thyme and olive oil and let marinate for about 1 hour in the refrigerator.

Step 3

Heat a large skillet over high heat. Then add the hearts and marinade to the pan and cook until just cooked through about 5 minutes, stirring occasionally. Make sure the pan is large enough so that the hearts are all in a single layer. You don’t want to crowd the pan otherwise the hearts won’t cook evenly. You’ll know when the hearts are done because they may start to burst.