Ingredients for Artichoke Hearts With Garlic Olive Oil And Parsley
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh Italian parsley, chopped
- 14 ounces (one can) drained artichoke hearts
- Salt, to taste
- Freshly ground black pepper, to taste
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How to Make Artichoke Hearts With Garlic Olive Oil And Parsley
- Heat 2 tablespoons of olive oil in a heavy large skillet over medium heat.
- Add 2 cloves of minced garlic and 1 tablespoon of chopped fresh parsley.
- Stir for 30 seconds until fragrant.
- Add 14 ounces (one can) of drained artichoke hearts and stir gently to coat.
- Cover the skillet and simmer until the artichokes are tender, about 12 minutes.
- Uncover the skillet and simmer for another 2 minutes, or until the juices have thickened slightly and coat the artichokes, stirring occasionally.
- Season generously with salt and freshly ground black pepper to taste.
- Transfer the artichoke hearts to a serving bowl.
- Sprinkle with the remaining 1 tablespoon of chopped fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
7g
Carbs
3g
