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.


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.


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


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.


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.


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.


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


Top with chopped parsley, serve, and enjoy!


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