This quick, easy-to-make side dish is full of complex flavors: sweetness from the apricots, creaminess from the artichokes, and tartness from the lemon.
For best results, use a high quality extra virgin olive oil. We love Colavita!
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- Prep Time
1. Defrost artichokes; cut into quarters.
2. Heat a sauté pan over high heat. Add evoo and artichokes, and cook until browned.
3. Stir in chopped apricots and tomatoes, then season with salt and pepper. Remove from heat, and toss with lemon juice or red wine vinegar.
4. Garnish with parsley leaves and a generous drizzle of evoo and serve.
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