Fried artichoke hearts with parsley

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
4 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 Lemons
  • 8 small purple artichokes (Poivrade)
  • 7-10 Tbsp Salt
  • 2 Garlic cloves
  • 4 Stem(s) Parsley
  • 3 TABLESPOONS Olive oil
  • 2-3 TABLESPOONS light balsamic vinegar
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Halve the lemons, squeeze the juice. Shorten the stems of the artichokes to 1-2 cm. Cut off upper 1/2-2/3 of the artichokes. Remove outer hard leaves. Pour lemon juice and water into a pot. Put the artichokes in the lemon water immediately. If necessary, add water until the artichokes are covered with water

  2. 2

    Remove the artichokes from the water. Boil up lemon water with 1 teaspoon salt. Boil the artichokes for about 5 minutes until al dente, remove, rinse briefly in cold water and halve or quarter them, depending on size

  3. 3

    Peel and finely chop the garlic. Wash parsley, shake dry, remove leaves and cut into strips. Heat the oil in a large pan. Fry the artichokes in it at medium heat for 3-5 minutes until golden brown. Add the garlic about 2 minutes before the end of the cooking time. Deglaze the artichokes with vinegar and season with salt and pepper. Add parsley and serve immediately

  4. 4

    With 6 people:

Nutrition Facts

KCAL
70 kcal
CARBS
3 g
FATS
5 g
PROTEINS
2 g