Ingredients
Ingredients for 10 servings:
- 1.5 kg Ardo frozen artichoke hearts
- 150 ml olive oil
- 4 garlic cloves, thinly sliced
- 100 g Ardo frozen chopped parsley
- 2 lemons (juice and zest)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 200 ml white wine
- 50 g grated Parmesan cheese (optional)
- 1 teaspoon red pepper flakes (optional)
Allergens
Milk
Preparation
- Thaw the artichoke bottoms by leaving them at room temperature for approximately 20–30 minutes.
- Heat the olive oil in a large frying pan over medium heat. Cook the garlic until golden and fragrant, approximately 2–3 minutes. Remove the garlic from the pan and set aside.
- In the same pan, add the thawed artichoke hearts. Cook over medium-high heat, stirring occasionally, until golden on all sides, approximately 8–10 minutes.
- Sprinkle the cooked artichokes with salt, black pepper and red pepper flakes (if using). Stir well to coat the artichokes evenly.
- Pour the white wine into the pan and cook for another 3–4 minutes, allowing the liquid to reduce slightly.
- Return the garlic to the pan and add the frozen chopped Ardo parsley. Cook for another 2 minutes, stirring well.
- Remove the pan from the heat and add the lemon juice and zest for a fresh finishing touch.
- For extra flavour, sprinkle with grated Parmesan before serving.
- Transfer the artichokes to a serving dish and serve as a delicious appetiser or side dish.
