Description
These garlic and herb sautéed artichokes are tender, flavorful, and make a perfect side dish or appetizer. Fresh artichoke hearts are sautéed with garlic, olive oil, and a mix of herbs for a simple yet elegant dish.
Ingredients
- 4 large globe artichokes
- 1 lemon, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Fill a large bowl with cold water and squeeze in the juice of one lemon half. Drop the lemon half into the water.
- Trim the artichokes: remove tough outer leaves, slice off the top third, and trim the stem. Cut in half and scoop out the fuzzy choke. Cut into quarters and place them in the lemon water.
- Bring a pot of salted water to a boil. Add the artichoke quarters and boil for about 10 minutes until just tender. Drain and pat dry.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds.
- Add the cooked artichokes, thyme, salt, and pepper. Cook for 5 to 7 minutes, turning occasionally, until lightly browned.
- Remove from heat and sprinkle with fresh parsley. Adjust seasoning to taste. Serve warm or at room temperature.
Notes
- You can use frozen artichoke hearts as a shortcut—just thaw and pat dry before sautéing.
- Be careful not to burn the garlic; it can turn bitter quickly.
- This dish pairs well with grilled meats or as part of a Mediterranean spread.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
