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    Sauteed Escarole with Garlic, Sun-dried Tomatoes, and Artichoke Hearts

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    Pixicook editorial team
    clock-icon15 minutes

    A Mediterranean-inspired side dish featuring sauteed escarole with aromatic garlic, tangy sun-dried tomatoes, and tender artichoke hearts.

    Easy
    Mediterranean
    Intermediate
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    Ingredients for Sauteed Escarole with Garlic, Sun-dried Tomatoes, and Artichoke Hearts

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    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Escarole, Chopped, rinsed and dried

    cups

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Garlic Clove, Thinly sliced

    each

    Substitute chevron-down

    Sun-dried Tomatoes, Finely chopped

    cups

    Substitute chevron-down

    Artichoke Hearts, Quartered

    cups

    Substitute chevron-down

    Lemon Juice, Freshly squeezed

    to taste

    Substitute chevron-down

    Parmesan Cheese, Grated

    cups

    Substitute chevron-down