Round out your meal with artichokes sautéed in aglio e olio, an Italian duo of garlic and olive oil.
Makes: 6 servings
Prep: 5 mins
Cook: 10 mins
- 1/4 cup extra-virgin olive oil
- 2 thinly sliced garlic cloves
- 2 9 ounce package thawed and patted-dry frozen artichoke hearts
- Salt and pepper
- 1/2 lemon
- 1/4 cup chopped parsley
- In a large skillet, combine 1/4 cup extra-virgin olive oil and 2 thinly sliced garlic cloves over medium heat and cook for 3 to 4 minutes. Increase the heat to medium-high, add two 9-ounce packages thawed and patted-dry frozen artichoke hearts, season with salt and pepper and cook, stirring, until golden, about 5 minutes. Remove from the heat. Stir in the juice of 1/2 lemon and 1/4 cup chopped parsley.