afoona
Artichoke Hearts in Oil and Lemon
vegetables

Artichoke Hearts in Oil and Lemon

Artichoke hearts sautéed in olive oil with garlic and lemon - a classic, perfect Mediterranean side

⏱ 25 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Thaw the artichoke hearts and dry well.
  2. 2
    Heat the olive oil in a large pan over medium heat.
    ⚙ Pan-fryingStoveFrying pan
  3. 3
    Add the garlic and fry about 2 minutes, until it is lightly golden.
    ⚙ Adding to the hot fat and fryingStove
    💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
  4. 4
    Add the artichoke hearts and cook 5–7 minutes, stirring, until they turn golden.
    Stove
  5. 5
    Season the artichoke hearts with salt and black pepper.
  6. 6
    Add the lemon juice and lemon zest, stir and keep cooking 2 minutes.
    Stove
  7. 7
    Sprinkle the parsley on top and serve hot.
159calories
2 gprotein
9 gcarbs
14 gfat
● protein 6%● carbs 21%● fat 74%

Per serving (99 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (2) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Pan-Cooked Vegetables

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