So after a little break from the Secret Recipe Club, it’s that time again! This month I was assigned the blog Wives With Knives! I love this site. Its fun and easy to look at and has a great mixture of recipes and personal posts! Cathy, the author, is a self-taught cook who prepares many recipes that have been passed down from her relatives. Very cool!!
I really didn’t change too much with the recipe because it was already completely vegan (:
Roman Style Artichoke Hearts
2 cans artichoke hearts, in water
3 cloves garlic, finely chopped
1 organic lemon, 3/4 thinly sliced with seeds removed, 1/4 zested and juiced
4 Tbsp. fresh, flat-leaf parsley, chopped + 1 extra for garnish
2 Tbsp. fresh mint, leaves only, chopped, divided
1 tsp. red pepper flakes
4 Tbsp. extra virgin olive oil – (3 Tbsp. for cooking, 1 Tbsp. for marinade)
2/3 cup dry white wine
1 pinch sea salt
Drain the artichoke hearts, coarsely chop and set aside.
In a small bowl, combine parsley, mint, garlic, salt, lemon zest, lemon juice, and 1 Tbsp. olive oil. Add in artichoke hearts and gently stir to combine.
In a stainless steel skillet, add the artichoke hearts, lemon slices, red pepper flakes, remaining oil, wine, and a pinch of salt. Heat on medium and simmer for about 10-15 minutes, or until tender and juices have reduced. Remove lemon slices and artichokes with a slotted spoon and layer onto a serving plate. Cook remaining liquid to reduce, about 5 minutes. Drizzle the artichokes with the sauce from the skillet.
Garnish with mint and parsley. Enjoy as a side dish or delicious appetizer warm or at room temperature!!