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Lemon-Herb Artichoke Hearts with Almonds and Red Pepper


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Lemon-Herb Artichoke Hearts with Almonds and Red Pepper


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Lemon-Herb Artichoke Hearts with Almonds and Red Pepper


  • Prep Time : 20 min
  • Ready Time : 20 min




  • 2 tablespoons butter or margarine
  • 2 Cloves garlic, minced
  • 1 red bell pepper, sliced thinly
  • 5 fresh artichoke hearts, cooked*, cleaned* and halved
  • 1 tablespoon fresh lemon juice
  • 1/2 cup roasted almonds, roughly chopped
  • Salt and pepper to taste
  • 1/4 cup chopped, fresh flat-leaf parsley


1 Heat butter or margarine in a large saucepan over medium heat, add garlic and red bell pepper and sauté for 1 minute.
2 Add artichokes and lemon juice. Stir in almonds, salt and pepper and sauté for 3 minutes. Remove from heat and top with parsley.
3 Serve immediately.
4 *To prepare artichokes, trim outer bottom leaves and stem.
5 Blanch in salted, boiling water with lemon juice for about 20 minutes, or until tender.
6 Remove from the water and cool. Remove leaves and reserve for another use.
7 With a spoon, scoop out the hairy choke and reserve the hearts. This may seem like a hassle, but you’ll find that in terms of flavor and texture, using fresh artichoke hearts instead of canned makes a big difference.
8 If you’re in a hurry, though, you can use artichoke bottoms from a can, drained and rinsed.


Almond Board of California

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