How to make Pan-Roasted Artichokes.
- 1 can artichoke hearts or jar, 5.8 oz.
- ¼ cup olive oil
- 1 tablespoon butter
- 8 large garlic cloves
- 10 grape tomatoes
- 1 small red chili pepper
- Fine sea salt to taste
- Freshly ground black pepper to taste
- Few sprigs fresh parsley to taste
Drain 1 can or jar of small artichoke hearts by placing them bud-side down in a strainer or on paper towels.
Finely chop 8 large garlic cloves and halve 10 grape tomatoes.
Split 1 small red chili pepper down the middle, but leave it in one piece. For less spice, remove the seeds.
Roughly chop a few sprigs of fresh parsley and set aside.
Heat 1 tablespoon butter along with half of the olive oil in a small non-stick skillet over medium high heat.
Once the skillet is hot and the butter melts, add your drained artichoke hearts.
Cook for 6-7 minutes, until the artichoke hearts begin to brown. Stir gently to brown all sides.
Then, add in your garlic, tomato halves, red chili pepper, and the remaining half of olive oil.
Lower the flame to medium and cook for a few minutes, stirring often.
When the tomatoes have softened and the garlic changes color, turn off the heat. Sprinkle with salt and black pepper, and stir.
Top with chopped parsley, serve, and enjoy!