Wednesday, February 19, 2020

Lemon Parmesan Artichoke Hearts

Good morning! I am playing catch-up on my recipes over here since I took the end of last week off. Over the weekend Devin and I were looking through some of our old Italy pictures and stumbled across one of the most delicious meals we had... baked artichoke hearts. I am now on a mission to recreate those heavenly artichokes and won't stop until I figure it out! This recipe is a twist on the one we enjoyed in Italy. If you like artichokes, give it a try!

What You'll Need:
2 packages frozen artichoke hearts
Juice of 1/2 lemon
4 cloves garlic, minced
1/3 cup white wine (I used chardonnay)
1/4 cup shredded parmesan
2 tablespoons capers
2 tablespoons olive oil
1 tablespoon butter
salt and pepper to taste

1. Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Add capers and garlic, sautee for 2-3 minutes.

2. Stir in artichoke hearts and lemon juice. Sprinkle with salt and pepper. Cook until artichokes are cooked through, roughly 9-10 minutes.

3.  Add chardonnay and butter and stir, cook for another 2-3 minutes. Using a slotted spoon, remove from heat and add to a baking dish. Bake for 20 minutes with the lid off. Add shredded parmesan and stir until well mixed. Bake for 5 more minutes. Serve immediately and enjoy!