Artichoke Hearts in a White Wine Garlic Butter Sauce
An easy appetizer of sauteed artichoke hearts in a lemon, garlic and white wine 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.
Serving: 8oz | Calories: 216kcal | Carbohydrates: 2g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 165mg | Potassium: 59mg | Vitamin A: 675IU | Vitamin C: 7.5mg | Calcium: 16mg | Iron: 0.2mg