Artichoke Hearts with Lemon, Garlic, and Parsley

February 11, 2010

I LOVE artichokes. Love them. They’re in my top 5 foods (along with olives, chocolate, fresh-baked bread, and raspberries). But have you ever cleaned and cut a fresh, whole artichoke? It’s terrible! It takes forever and there’s only one artichoke heart after all that work. And I usually cut myself on those purple prickly things in the middle. So I use canned artichoke hearts a lot. 

I made this recipe up last night and might even make it again for lunch. This takes about 10 minutes tops to prepare and it’s TASTY. What are you waiting for, go make it!



2 large cloves garlic

1 14oz can artichoke hearts

1 tablespoon extra virgin olive oil

Salt & Pepper (to taste)

1 tablespoon lemon zest

1/4 cup chopped parsley


Peel and chop garlic. Chop artichoke hearts in half. Get a frying pan hot over medium heat. Add your olive oil, then your garlic. Lightly brown the garlic. Add artichoke hearts and salt & pepper to taste. Stir occasionally. Once the hearts are hot, put them in a bowl and toss them with lemon zest and parsley. Serves 2. 


One Response to “Artichoke Hearts with Lemon, Garlic, and Parsley”

  1. rosemary Says:

    hi my darling niece,,,,,your tribute to grandma rose is soooo very touching,,,she loved you soooooooooo much,,,,i STILL make my pasta sauce this way….WHEN SOMETHING IS PERFECT—-DONT FIX IT XOXOXOXOXO
    i love you!!!!
    your auntie xoxoxoxo

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