Heat butter or margarine in a large saucepan over medium heat, add garlic and red bell pepper and sauté for 1 minute.

Add artichokes and lemon juice. Stir in almonds, salt and pepper and sauté for 3 minutes. Remove from heat and top with parsley.  Serve immediately.

*To prepare artichokes, trim outer bottom leaves and stem. Blanch in salted, boiling water with lemon juice for about 20 minutes, or until tender.

Remove from the water and cool. Remove leaves and reserve for another use.  With a spoon, scoop out the hairy choke and reserve the hearts. This may seem like a hassle, but you’ll find that in terms of flavor and texture, using fresh artichoke hearts instead of canned makes a big difference.

If you’re in a hurry, though, you can use artichoke bottoms from a can, drained and rinsed.

Source:

Almond Board of California