Roasted Artichokes

time to make

This easy Spanish recipe is ready to serve in no time and makes a tasty appetizer or full meal for lunch or even a light dinner.

Ingredients...

Artichoke hearts Olive oil Butter Garlic Grape tomatoes Red chili pepper Salt Pepper Fresh parsley

Yeast Package

Drain 1 can or jar of small artichoke hearts by placing them bud-side down in a strainer or on paper towels.

1

Finely chop 8 large garlic cloves and halve 10 grape tomatoes.

2

Split 1 small red chili pepper down the middle, but leave it in one piece. For less spice, remove the seeds. Roughly chop fresh parsley.

3

Heat butter along with half of the olive oil in a small non-stick skillet over medium high heat. Once the skillet is hot and the butter melts, add your drained artichoke hearts.

4

Cook for 6-7 minutes, until the artichoke hearts begin to brown. Add in your garlic, tomato halves, red chili pepper, and the remaining half of olive oil.

5

When the tomatoes have softened and the garlic changes color, turn off the heat. Sprinkle with salt and black pepper, and stir.

6

Top with chopped parsley, serve, and enjoy!

7

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Enjoy!