This is not a recipe I created for a blog post. It’s just the lunch that I threw together today, but it came out wonderfully, and was quick & easy. So I had to share.
Artichokes are probably my favorite food ever. So to me, sauteed artichokes make for a very special and exciting dish. I’d planned an unexciting salad for lunch today, but when I was gathering stuff out of my fridge and saw the artichoke hearts I was thawing to saute for my dinner veggie, I decided they’d be much better put to use turning a plain salad into something extraordinary. I just made this from what I had in my fridge, and it turned out fairly Greek-style – use whatever your favorite salad toppings are.
serves 2
1 T olive oil
1 shallot, finely chopped
1 1/2 C artichoke hearts, thawed or rinsed and thoroughly drained
1/2 t dried oregano
1 T fresh rosemary (or 1 t dried rosemary)
pinch salt & pepper
juice of 1/2 lemon
4 C mixed greens
1/2 Persian cucumber, finely sliced
1 T sundried tomatoes
1 T sliced almonds
Heat a small frying pan over medium heat. Add olive oil and a little more than half of the shallot (reserve the rest for the top of your salad), and cook until shallot is soft. Then add artichoke hearts, herbs (use whatever kinds you want), salt and pepper. Cook until artichokes are golden brown. Then remove from heat and stir in lemon juice.
vinaigrette:
also serves 2
1 T olive oil
1 T red wine vinegar
pinch salt & pepper
Whisk vinaigrette ingredients together. Throw the rest of the salad ingredients into a bowl, top with artichokes, and pour vinaigrette on top.
I don’t know about you, but I don’t normally enjoy salads this much. Happy lunching!
Nutrition facts per serving: Calories: 187; Calories from Fat: 140; Total Fat: 15.5g; Saturated Fat: 2.2g; Cholesterol: 0mg; Sodium: 85mg; Total Carbohydrates: 9.9g; Dietary Fiber: 4.2g; Sugars: 1.7g; Protein: 3.6g
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