Plain Roasted Artichoke Hearts |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Can't believe it, but there's no other recipe like this on Recipezaar (unless I somehow missed it). These babies are so, so good. I roasted canned artichoke hearts in connection with another recipe I invented, and was so pleased with the way they came out even without the topping, so I'm posting a plain(er) version. If you want the topped version, go to recipe no. 144997. I found that roasting them enhanced the taste and texture - made them more tender on the inside:D One of these throw it in the oven and ignore while you are fixing other parts of dinner recipes! Ingredients:
3 (15 ounce) cans artichoke hearts |
4 garlic cloves, quartered |
2 teaspoons extra virgin olive oil |
salt and pepper, to taste |
1 tablespoon lemon juice (optional) |
1 tablespoon butter (optional) |
Directions:
1. Preheat oven to 375°F.
2. Drain artichokes in colander and rinse a bit to remove brine.
3. Mix gently with garlic and olive oil in a bowl.
4. Pour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired.
5. Sprinkle with salt and pepper, and add lemon juice and butter (if using).
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