Gorgeous Italian grilled artichoke hearts with lemon, garlic and anchovies. Serve it as a side dish, appetizer or add to a salad or pasta. Anchovies are optional but add a lovely, salty umami touch. Omit for a vegetarian version and replace ghee or butter with olive oil for a vegan version.
Ingredients
- 4 artichokes fresh
- 1 tablespoon ghee or butter
- 3-4 lemon peels
- 4-5 small anchovy fillets finely diced
- 1 garlic clove finely diced
- A pinch of sea salt
- A pinch of black pepper
- 1/2 lemon juice only
Instructions
- Peel and prepare artichokes following this step-by-step process.
- Cut the hearts into quarters.
- Preheat some ghee or butter in a large frying pan or a wok until hot. Add the artichokes and lemon peel, stir, and cook for 2 minutes.
- Bring the heat down to medium. Add anchovies (if using), garlic, salt and pepper. Stir and cook for 2-3 minutes. Drizzle with juice from 1/2 lemon and serve with extra lemon on the side
Notes
Nutritional breakdown below is per serving (2 hearts quartered) made with anchovies. If you serve as an appetizer for 4 people, halve the calculations.
Nutrition
Calories: 207kcal | Carbohydrates: 30g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 250mg | Potassium: 1021mg | Fiber: 15g | Sugar: 3g | Vitamin A: 43IU | Vitamin C: 45mg | Calcium: 134mg | Iron: 4mg
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