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
Nutrition Action doesn’t accept any paid advertising or corporate or government donations. Any products recommended by Nutrition Action have been vetted by our staff of nutritionists and are not advertisements by the manufacturers.
Find this article interesting and useful?
Nutrition Action Healthletter subscribers regularly get sound, timely information about staying healthy with diet and exercise, delicious recipes, and the inside scoop on healthy and unhealthy foods in supermarkets and restaurants. If you don’t already subscribe to the world’s most popular nutrition newsletter, click here to join hundreds of thousands of fellow health-conscious consumers.
Have a comment, question, or idea?
Send us an email at firstname.lastname@example.org. While we can’t respond to every email, we’ll be sure to read your message.