If you’ve ever wrestled with pulling apart fresh artichokes, you are going to love frozen artichoke hearts. Your days of washing, cutting off the sharp leaf tips, boiling, and plucking the leaves to get at the tender heart are over.
Used to buying your artichoke hearts in jars or cans? Then say adios to the salty marinade or brine that comes with them!
With frozen, you get only around 50 mg of sodium per ¾-cup serving…and all of it occurs naturally. Ditto for the 4 grams of fiber.
Where can you get them?
Pick up a bag of frozen artichoke hearts at Trader Joe’s or Whole Foods (its 365 Everyday Value house brand). Or try a small box from Birds Eye or C&W.
What to do with them?
If you’re making artichoke soup, just plop them into the pot. Here are some other ideas from Kate Sherwood, our Healthy Cook:
- Sauté in olive oil with chicken or chickpeas and season with lemon juice, black pepper, and parmesan.
- Roast until golden brown and drizzle with vinaigrette salad dressing (try sesame, citrus, or dijon).
- Sauté with garlic and season with a drizzle of balsamic vinegar.
- Chop, sauté, then toss with cooked bulgur, lemon juice, parsley, and mint.
No muss. No fuss. No wrestling.
Here’s another great idea from Kate: A quick and easy way to jazz up broccoli for dinner.
Tahini Roasted Broccoli
In a large bowl, whisk together:
- 2 Tbs. tahini,
- 1 Tbs. olive oil,
- 1½ Tbs. lemon juice,
- 1 Tbs. reduced-sodium soy sauce, and
- 1 minced clove garlic.
Toss with 5 cups of broccoli spears. Roast on a lined baking sheet at 450º F for 10 minutes. Serves 4. Enjoy!
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