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Artichoke Hearts with Garlic, Olive Oil and Parsley

By Peggy Markel

3.4

(28)

Recipe information

  • Yield

    Makes 4 servings

Ingredients

3 tablespoons olive oil
4 large garlic cloves, chopped
2 tablespoons chopped Italian parsley
2 8-ounce packages frozen artichoke hearts, thawed

Preparation

  1. Heat oil in heavy large skillet over medium heat. Add garlic and 1 tablespoon parsley; stir 30 seconds. Add artichokes and stir to coat. Cover skillet; simmer until artichokes are tender, about 12 minutes. Uncover; simmer until juices thicken and coat artichokes, stirring occasionally, about 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with remaining 1 tablespoon parsley.

TagsGarlicRoot VegetableVegetableParsleyHerbs & SpicesArtichokeSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerBon Appétit
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