Ingredients for Artichoke Saute
- 4 cloves garlic
- small pot of water
- 2 tablespoons olive oil
- 1 cup quartered artichoke hearts (from a 14-ounce can, drained)
- 1/2 cup thinly sliced yellow onion
- 1 tablespoon fresh lemon juice
- salt, generously
- freshly ground black pepper, generously
- 1 teaspoon dried thyme
- 2 tablespoons butter
- 1 tablespoon white wine vinegar
- 2 tablespoons chopped fresh parsley
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How to Make Artichoke Saute
- Bring a small pot of water to a boil. Add 4 cloves garlic, boil for 1 minute, then remove and peel.
- Halve the peeled garlic cloves lengthwise.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the garlic, 1 cup quartered artichoke hearts (from a 14-ounce can, drained), 1/2 cup thinly sliced yellow onion, and 1 tablespoon fresh lemon juice to the skillet.
- Sauté until the onions are tender and translucent, about 5-7 minutes.
- Season generously with salt, freshly ground black pepper, and 1 teaspoon dried thyme.
- Add 2 tablespoons butter, cover the skillet, and simmer for 5 minutes, stirring occasionally.
- Stir in 1 tablespoon white wine vinegar and cook for an additional 3 minutes.
- Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
11g
Fat
15g
Carbs
4g
