Artichoke hearts are a great option for a healthy appetizer that won’t fill you up or weigh you down. When served with a decadent and drippy white wine and butter sauce, you get the best of both worlds! Roasting them gives you a great texture that’s perfect for dipping too. Using the canned artichoke hearts makes this dish super easy to prep before just letting the oven do most of the work.
Prep time: 5 minutes
Cook time: 45 minutes
Serves 2
Artichokes
2 cans artichoke hearts (drained)
2 cloves garlic, minced
¼ cup extra virgin olive oil
Juice and zest of 1 lemon
Salt and pepper, to taste
Sauce
½ cup white wine
2 cloves garlic, minced
1 medium shallot, minced
1 tablespoon olive oil
1 ½ sticks unsalted butter
2 tablespoons chopped parsley
Salt and pepper, to taste
Directions
Preheat the oven to 400 degrees
In a small bowl, whisk together the garlic, lemon juice, lemon zest and olive oil with a pinch of salt and pepper. Set aside.
Drain artichoke hearts and rinse in cold water. Place on paper towels to absorb most of the moisture from the artichoke hearts. Toss artichoke hearts with garlic mixture and place on parchment lined sheet pan. Roast for forty-five minutes tossing occasionally
In a saucepan over medium heat, cook the garlic and shallot in olive oil until translucent, about 3 minutes. Add wine, bring to a boil, and reduce by half. Turn heat to medium-low, add butter, and continue to cook until melted. Remove from heat and stir in parsley, salt, and freshly cracked pepper.
Serve artichoke hearts with butter sauce.
Suggested Wine Pairing: Basile Artéteca Vermentino
Allison Robicelli is a James Beard-nominated writer, cookbook author, humorist, chef/owner of the highly-acclaimed Robicelli’s Bakery, occasional TV personality, raconteur, wife, mother, and all-around good time.
