These crazy good artichoke hearts are cooked in a lemon and white wine sauce with tons of garlic!
Do you ever eat something at a restaurant and it’s just so good, you wish you could make it at home? If you’re a food blogger thoughts like these are an everyday thing, if you’re a normal person you’ll just enjoy what you ate and move on.
But eating so many other recipes that I don’t create, gives me a good idea for what I should be making for you guys, call it inspirational research.
Recently my wife and I had lunch and we ordered some artichoke hearts as an appetizer. Usually, I’d never order artichokes because they always seem like a lot of work for little reward, but these artichoke hearts were ready to go. No peeling or picking needed, just slice into them and give them a good swish in the sauce and they tasted so good!
How do I make these artichoke hearts?
The artichoke hearts part of the recipe is right at the end, so the work is all in the sauce.
It’s a simple white wine and butter sauce and it’s also perfect for spooning on top of any seafood.
The sauce will be on the thin side so don’t panic if it doesn’t thicken up too much. It just needs to coat the artichokes for a light and easy appetizer.
Using canned artichoke hearts makes things even simpler, I like to cut them in half as they warm up quicker and they’re easier to eat.
I like to serve these on a big platter and let everyone just take as many artichoke hearts as they can.
Garnish with a heavy sprinkle of fresh parsley and sliced green onion and that’s it, so easy!
Here are some other artichoke heart recipes you might like.
Artichoke Hearts in a White Wine Garlic Butter Sauce
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1/2 cup white wine
- 3 tbsp lemon juice
- 6 tbsp butter
- 1 pinch salt
- 1/4 tsp black pepper
- 2 (14oz) cans artichoke hearts drained and cut in half
- 1 tbsp parsley finely chopped
- 1/4 cup green onion thinly sliced
- In a medium-sized nonstick pan heat the olive oil over a medium heat.
- Add the garlic and stir for a minute making sure not to let the garlic turn brown.
- Add the white wine and simmer for 2-3 minutes to cook off the alcohol.
- Pour in the lemon juice and stir.
- Cut the butter into cubes and add to the pan gradually making sure to whisk constantly.
- Season with salt and black pepper.
- Carefully add the artichoke hearts and gently toss in the sauce to warm for about a minute.
- Transfer the artichoke hearts and sauce to a serving platter and garnish with the parsley and green onions.
- Serve at once.