Name: Artichoke Bottoms with Apricots and Tomatoes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 1-pound bag frozen artichoke bottoms; 1 tablespoon extra virgin olive oil (such as Colavita); ½ cup dried apricots (chopped); ½ cup sun-dried tomatoes (chopped); Kosher salt; Freshly ground black pepper; 1 - 2 tablespoons lemon juice or red wine vinegar; Garnish: parsley leaves and extra virgin olive oil

Artichoke Bottoms with Apricots and Tomatoes

This quick, easy to make side dish is full of complex flavors: sweetness from the apricots, creaminess from the artichokes, and tartness from the lemon.

This quick, easy-to-make side dish is full of complex flavors: sweetness from the apricots, creaminess from the artichokes, and tartness from the lemon.

For best results, use a high quality extra virgin olive oil. We love Colavita!

Artichoke Bottoms with Apricots and Tomatoes

This quick, easy to make side dish is full of complex flavors: sweetness from the apricots, creaminess from the artichokes, and tartness from the lemon.

Prep Time 5

Cook Time 10

Total Time 15

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Servings

Ingredients

1 1-pound bag frozen artichoke bottoms
1 tablespoon extra virgin olive oil such as Colavita
½ cup dried apricots chopped
½ cup sun-dried tomatoes chopped
Kosher salt
Freshly ground black pepper
1 – 2 tablespoons lemon juice or red wine vinegar
Garnish: parsley leaves and extra virgin olive oil

Instructions

Defrost artichokes; cut into quarters.
Heat a sauté pan over high heat. Add evoo and artichokes, and cook until browned.
Stir in chopped apricots and tomatoes, then season with salt and pepper. Remove from heat, and toss with lemon juice or red wine vinegar.
Garnish with parsley leaves and a generous drizzle of evoo and serve.
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