Tag Archives: Artichoke appetizer

Secret Recipe Club- February!!

20 Feb

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!!



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