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.
Servings
4 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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