If you’ve ever wrestled with fresh artichokes, you know that frozen hearts are a breeze. Your days of washing, trimming off the sharp leaf tips, boiling, and plucking the leaves to get at the tender heart are over.
What to do with frozen artichoke hearts
Some quick and easy ideas from Kate Sherwood, The Healthy Cook:
- 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.
- Sauté in olive oil with chicken or chickpeas and season with lemon juice, black pepper, and parmesan.
- Chop, sauté, then toss with cooked bulgur, lemon juice, parsley, and mint.
What’s one of our favorite ways to eat artichoke hearts? Try this recipe.
No mushrooms, scallions, or parsley on hand? Just leave them out (and reduce the amount of oil and salt).
Time: 15 minutes
9 oz. frozen artichoke hearts, thawed, drained, and patted dry
4 Tbs. extra-virgin olive oil, divided
8 oz. shiitake mushrooms, caps sliced, stems discarded
1 15 oz. can no-salt-added chickpeas, drained and rinsed
3 cloves garlic, chopped
2 scallions, sliced
6 sprigs Italian (flat-leaf) parsley, chopped
1 Tbs. fresh lemon juice, more to taste
½ tsp. kosher salt
1. In a large non-stick skillet, sauté the artichokes in 1 Tbs. oil until browned. Remove from the pan.
2. Sauté the mushrooms in 1 Tbs. oil until browned. Remove from the pan.
3. Sauté the chickpeas in 1 Tbs. oil until lightly browned.
4. Add the remaining 1 Tbs. oil, stir in the garlic, and cook for 30 seconds.
5. Return the artichokes and mushrooms to the pan and heat through.
6. Add the scallions and parsley. Season with lemon juice and up to ½ tsp.
salt. Serve immediately.
Per serving (1 cup):
- Calories: 290
- Total fat: 6 g
- Sat fat: 2 g
- Carbs: 30 g
- Fiber: 10 g
- Total sugar: 3 g
- Added sugar: 0 g
- Protein: 9 g
- Sodium: 310 mg
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