artichoke hearts with garlic, olive oil and parsley (serves 4)
3 tablespoons olive oil
4 large garlic cloves, chopped
2 tablespoons chopped Italian parsley
2 8-ounce packages frozen artichoke hearts, thawed
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.
2.
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.
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