Tuesday, November 11, 2014

Seasoned Artichoke Hearts Roasted

Preheat oven to 375

Drain artichokes and rinse in a colander and remove brine.

Pour artichoke hearts to a bowl and freely add olive oil,  garlic and pepper, sprinkle with parsley, coating well.

Gently place artichoke into a metal roasting pan for about one hour,  toss them every 20 minutes so that they roast evenly.

Sprinkle with lemon juice and  2 tablespoons of butter

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