Artichoke Hearts with Herb Gremolata
Hey there! So, you know how sometimes you’re in the mood for something a little fancy but not too fussy? That’s when I whip up these Artichoke Hearts with Herb Gremolata. I remember the first time I made this—I was trying to impress my in-laws, and let me tell you, it worked like a charm! (Not that they needed much convincing, but still.)
Why You’ll Love This Dish
I make this when I need a break from the usual suspects—my family goes crazy for it because it’s like a little taste of something you’d get at a nice bistro, without having to change out of your pj’s. Also, it’s super forgiving if you get distracted (which I do, all the time!).
What You’ll Need
- 1 can of artichoke hearts (I sometimes use frozen if I’m in a pinch)
- 2 cloves of garlic, minced (or more if you’re feeling bold, I always am!)
- 1 lemon, zested and juiced
- A handful of fresh parsley, chopped (I think dill works too, but my partner disagrees)
- 2 tablespoons olive oil (my grandmother insists on extra virgin, but any ol’ olive oil will do)
- Salt and pepper to taste
How To Make It
Start by draining those artichoke hearts—give ’em a good rinse if they’re canned. Heat up a tablespoon of olive oil in a skillet over medium heat. Toss in the artichokes and let them hang out until they’re a bit golden, about 5 minutes. Here’s where I usually sneak a taste, just to be sure they’re coming along.
Meanwhile, in a small bowl, mix together the minced garlic, lemon zest, and parsley. Don’t worry if it looks like a lot of herbs; it always does! Stir in the remaining olive oil and a pinch of salt and pepper. This is your gremolata!
Once the artichokes are nice and toasty, remove them from the heat and drizzle the gremolata over the top. Give everything a gentle toss to coat—it should smell pretty amazing by now.
Some Notes
If your gremolata seems too chunky, just chop it a bit more. And if you’re out of lemons (like I was once), a splash of vinegar will do in a pinch. Trust me, been there.
Trying Some Variations
I’ve tried swapping parsley for cilantro once… eh, wouldn’t recommend it. But adding a sprinkle of Parmesan on top? Magic!
If You Don’t Have
A zester, just use the fine side of a box grater—it works just as well, and no one’s the wiser.
Where to Stash the Leftovers
Store any leftovers in an airtight container in the fridge, though honestly, in my house it never lasts more than a day!
What to Serve With It
I like to serve this with some grilled chicken or over a bed of arugula. My kids prefer it with a side of crusty bread because carbs.
Lessons Learned the Hard Way
Don’t rush the toasting of the artichokes; they need their beauty time. I once rushed this step and regretted it because they ended up too soggy!
FAQs From My Kitchen
Q: Can I use fresh artichokes? A: Absolutely! Just a bit more prep work, but they taste fantastic.
Q: Is there a substitute for garlic? A: You could try shallots for a milder flavor—great if you’re not a garlic fan.
