Artichoke Saute Recipe

Ingredients for Artichoke Saute

• 4 cloves garlic
• Boiling Water
• Olive Oil
• 1 cup quartered artichoke hearts (from a 14-ounce can, drained)
• Onions
• Fresh Lemon Juice
• salt to taste
• Fresh Cracked Pepper
• 1 teaspoon dried thyme
• 2 tablespoons butter
• White Wine Vinegar
• Fresh Parsley

How to Make Artichoke Saute

1. Bring a small pot of water to a boil. Add 4 cloves garlic, boil for 1 minute, then remove and peel.
2. Halve the peeled garlic cloves lengthwise.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
4. 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.
5. Sauté until the onions are tender and translucent, about 5-7 minutes.
6. Season generously with salt, freshly ground black pepper, and 1 teaspoon dried thyme.
7. Add 2 tablespoons butter, cover the skillet, and simmer for 5 minutes, stirring occasionally.
8. Stir in 1 tablespoon white wine vinegar and cook for an additional 3 minutes.
9. Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley before serving.