Baby Artichokes and Almonds
Elevate your side dish game with this vibrant and flavorful recipe for Baby Artichokes and Almonds! Tender baby artichokes are delicately trimmed and sautéed with fragrant garlic, then paired with toasty slivered almonds for a delightful crunch. A splash of fresh lemon juice enhances their natural sweetness, while a sprinkle of chopped parsley adds a burst of fresh, bright color. Perfectly seasoned with olive oil, salt, and black pepper, this dish is as visually stunning as it is delicious. Ideal as a healthy, Mediterranean-inspired side or a light vegetarian appetizer, this recipe comes together in just 35 minutes, making it a convenient yet impressive addition to any meal. Keywords: baby artichokes, almonds, Mediterranean side dish, vegetarian recipes, quick and healthy recipes.
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Recipe Information
Ingredients
- 12 pieces baby artichokes
- 1 whole lemon
- 3 tablespoons olive oil
- 3 pieces garlic cloves, thinly sliced
- 1 cup slivered almonds
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Fill a large bowl with water and squeeze the juice of the lemon into it. Save the lemon halves.
Trim the baby artichokes by peeling away the tough outer leaves until you reach the tender, pale green layers. Trim off about 1/2 inch from the top and cut off the stem. Rub the cut edges with the lemon halves to prevent browning, and place the trimmed artichokes in the lemon water.
Slice each artichoke in half lengthwise and check for any fuzzy chokes (the hairy part in the center); if present, scoop them out with a small spoon. Then return the halves to the lemon water.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant but not browned.
Drain the artichokes and pat them dry with a clean kitchen towel. Add them to the skillet and stir to coat with the garlic and oil.
Season the artichokes with salt and black pepper, then cover the skillet and let the artichokes cook for about 10-12 minutes, stirring occasionally, until they are tender and golden brown on the edges.
While the artichokes are cooking, toast the slivered almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
Once the artichokes are cooked through, add the remaining 1 tablespoon of olive oil and the toasted almonds to the skillet. Stir to combine and cook for another 1-2 minutes.
Transfer the artichokes and almonds to a serving platter, sprinkle with fresh parsley, and serve warm.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7 mg | 0% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 4.9 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
