29 minutes
A flavorful Mediterranean-inspired dish featuring tender artichokes infused with a blend of fresh herbs.
tablespoons
Small Onion, diced
each
tablespoons
Very Small Artichokes, trimmed and sliced thin
0 lb
Garlic Clove, chopped
each
Mixed Herbs (thyme, Marjoram, Oregano, Savory, Or Parsley), chopped
tablespoons
to taste
to taste
1. Cook the Onion
Start by heating 1.5 tablespoons of olive oil in a heavy pan over medium heat. Add the diced onion and cook until it becomes soft and translucent, which should take about 7 minutes.
2. Cook the Artichokes
Remove the cooked onions from the pan and set them aside. Add another 1.5 tablespoons of olive oil to the same pan. Increase the heat slightly and add the trimmed and sliced artichokes. Cook the artichokes for about 10 minutes, allowing them to become tender and browned.
3. Combine Ingredients
Return the cooked onions to the pan with the artichokes. Add the chopped garlic and a mix of your chosen herbs—thyme, marjoram, oregano, savory, or parsley—along with a pinch of salt and some fresh-ground black pepper. Cook everything together for about 2 minutes.
4. Adjust Seasoning
Taste your sauté and adjust the seasoning with a bit more salt if necessary.
Use the freshest artichokes or thoroughly thawed and well-drained frozen hearts to prevent excess moisture during sautéing.
Add a squeeze of fresh lemon juice before serving to brighten the dish and balance flavors.
Clean, trim, and keep artichokes in lemon water to prevent browning before sautéing.
Drizzle high-quality extra virgin olive oil and sprinkle flaky sea salt for added flavor and texture.
Opt for fresh herbs like rosemary, thyme, oregano, and basil, finely chopped to release their oils and enhance fragrance.
Comments (0)