Artichoke Hearts with Garlic and Lemon

A simple and flavorful Spanish tapas dish featuring tender artichoke hearts sautéed with garlic, lemon juice, and olive oil.

Prep Time

10 minutes

Total Time

30 minutes

Calories

288 kcal

Difficulty

Easy

Equipment

1 item

Cost

£1.17/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Ingredients

Servings

1poundArtichoke Hearts(Frozen or canned (in water, drained). If using frozen, thaw completely and pat dry.)

£2.50

4clovesGarlic(Minced)

£0.30

4tablespoonsOlive Oil(Extra Virgin Olive Oil recommended)

£0.75

2tablespoonsLemon Juice(Freshly squeezed)

£0.40

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.60

0.5teaspoonSalt(Or to taste)

£0.05

0.3teaspoonBlack Pepper(Freshly ground, or to taste)

£0.10

Total Cost

£4.70

£1.17 per serving

Instructions

1.
If using canned artichoke hearts, drain well and cut into halves or quarters depending on size. If using frozen, thaw completely and pat dry. This helps them brown nicely.
2.
Heat the olive oil in a large skillet or frying pan over medium heat.
3.
Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
4.
Add the artichoke hearts to the skillet and sauté for about 8-10 minutes, stirring occasionally, until they are lightly browned and tender.
5.
Pour the lemon juice over the artichoke hearts and stir well to combine. Cook for another 1-2 minutes to allow the flavors to meld.
6.
Season with salt and pepper to taste.
7.
Transfer the artichoke hearts to a serving dish and garnish with fresh chopped parsley. Serve warm.

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My Notes

Nutrition Information

Nutrition per serving (139g)

288 kcal / 1205 kJ

Carbs

10.9g

4% of RDA

Fat

27.4g

39% of RDA

Protein

3.4g

7% of RDA

Detailed Breakdown

Fibre

4.8 g

16% of RDA

Sugar

1.6 g

2% of RDA

Sodium

317 mg

14% of RDA

Saturated Fat

3.8 g

19% of RDA

Chef's Tips

For a richer flavor, add a pinch of red pepper flakes while sautéing the garlic.

If you don't have fresh parsley, you can use dried parsley, but fresh is preferred.

Serve with crusty bread for dipping in the delicious olive oil and lemon sauce.

A splash of dry white wine can be added to the pan after sautéing the garlic for extra flavor.

Cooking Equipment

Large Skillet or Frying Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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