So after a little break from the Secret Recipe Club, it’s that time again! This month I was assigned the blog Wives With Knives! I love this site. Its fun and easy to look at and has a great mixture of recipes and personal posts! Cathy, the author, is a self-taught cook who prepares many recipes that have been passed down from her relatives. Very cool!!
After perusing her site I came, finally, to the hard decision: sweet or savory… and in the end, after consulting with friends and family… I chose to cook savory style: Roman Style Artichoke Hearts.
I really didn’t change too much with the recipe because it was already completely vegan (:
Roman Style Artichoke Hearts
Serves 3-4
2 cans artichoke hearts, in water
3 cloves garlic, finely chopped
1 organic lemon, 3/4 thinly sliced with seeds removed, 1/4 zested and juiced
4 Tbsp. fresh, flat-leaf parsley, chopped + 1 extra for garnish
2 Tbsp. fresh mint, leaves only, chopped, divided
1 tsp. red pepper flakes
4 Tbsp. extra virgin olive oil – (3 Tbsp. for cooking, 1 Tbsp. for marinade)
2/3 cup dry white wine
1 pinch sea salt
Directions:
Drain the artichoke hearts, coarsely chop and set aside.
In a small bowl, combine parsley, mint, garlic, salt, lemon zest, lemon juice, and 1 Tbsp. olive oil. Add in artichoke hearts and gently stir to combine.
In a stainless steel skillet, add the artichoke hearts, lemon slices, red pepper flakes, remaining oil, wine, and a pinch of salt. Heat on medium and simmer for about 10-15 minutes, or until tender and juices have reduced. Remove lemon slices and artichokes with a slotted spoon and layer onto a serving plate. Cook remaining liquid to reduce, about 5 minutes. Drizzle the artichokes with the sauce from the skillet.
Garnish with mint and parsley. Enjoy as a side dish or delicious appetizer warm or at room temperature!!
Looks wonderful!!!
Thank you!! It was delicious too!
I’m so happy you liked this recipe! I haven’t made this dish since last summer and it is one of my favorite ways to prepare artichokes. Your photos are terrific.
I loved it so much! My favorite was eating it on salad greens. I’ll probably try it again in the summer when artichokes are gorgeous and fresh!! Thanks for the wonderful recipe!
~ Brittany
We do love artichokes at our house. This dish looks delish.
These look soooo tasty. My hubby would love these. I could also see this a bruschetta topping. Yum. Glad to be part of SRC group C with you.
Oh bruschetta topping that is such a great idea!! I’m definitely going to try that!
We love artichokes and this recipe looks wonderful.
If you haven’t already, I’d love for you to check out my Group ‘A’ SRC entry: Crunchy Fudgy Heart Bites
Lisa~~
Cook Lisa Cook
Wow crunchy fudge heart bites HELLO!!! Those look amazing!
This looks heavenly delicious! Visiting from SRC. Thanks!
Thanks for visiting!!!
You know, I have a bag of frozen artichoke hearts in the freezer that I know I bought for some reason, but now don’t have any idea why. I wonder if I could use frozen instead of canned. Hm….
Yes frozen would work great! I love frozen vegetables!