Artichoke hearts used to be a delicacy and today we have the luxury of the flavour. They are a delicious and healthy snack to fuel up anytime & anywhere. Take this artichoke mix to work for a quick lunch or enjoy at leisure at home.
Rinse the artichoke hearts under cold water and pat dry with paper towels.
Over low heat, combine artichoke hearts, olive oil, salt, oregano and crushed chilli flakes in a non-reactive saucepan. Cover and cook 10 minutes, stirring occasionally.
Remove from heat and let cool to room temperature. Stir in lemon juice.
Let cool for 30 minutes. They’ll taste even better if you wait overnight.
Transfer extra to air-tight glass container and refrigerate. Keep in an air-tight container up to 2 months.
Spread 1 tablespoon of ricotta cheese or cream cheese onto toast
Add artichoke heart mix
Add cut cherry tomatoes
Top with arugula and drizzle some fresh "Olive the Best" Ultra Premium Extra Virgin Picual Olive Oil
Ingredients
Directions
Rinse the artichoke hearts under cold water and pat dry with paper towels.
Over low heat, combine artichoke hearts, olive oil, salt, oregano and crushed chilli flakes in a non-reactive saucepan. Cover and cook 10 minutes, stirring occasionally.
Remove from heat and let cool to room temperature. Stir in lemon juice.
Let cool for 30 minutes. They’ll taste even better if you wait overnight.
Transfer extra to air-tight glass container and refrigerate. Keep in an air-tight container up to 2 months.
Spread 1 tablespoon of ricotta cheese or cream cheese onto toast
Add artichoke heart mix
Add cut cherry tomatoes
Top with arugula and drizzle some fresh "Olive the Best" Ultra Premium Extra Virgin Picual Olive Oil
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