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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Get a jump on the season with reliable freezer staples—artichokes and english peas—and turn out a supersimple, delicious, spring-inspired dish. Ingredients:
2 teaspoons canola oil |
3 cups frozen, quartered artichoke hearts, thawed (about 12 ounces) |
1 1/2 tablespoons butter |
1/4 cup chopped shallots |
1 cup frozen peas, thawed |
1/4 teaspoon kosher salt |
1/8 teaspoon black pepper |
2 tablespoons fresh flat-leaf parsley leaves |
1 tablespoon torn fresh mint |
6 lemon wedges |
Directions:
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add artichokes; sauté 4 minutes, stirring occasionally. Remove artichokes from pan. Melt butter in pan. Add shallots; sauté 3 minutes or until shallots are tender and butter just begins to brown, stirring occasionally. Stir in the artichokes, peas, salt, and pepper; sauté 30 seconds or until thoroughly heated. Remove from heat, and sprinkle with herbs. Serve with lemon wedges.
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