Enjoy artichokes anytime you want without all of the prep.
Simply Recipes / Shilpa Iyer
My love affair with artichokes spans decades.
They were a special treat for us in the frozen tundra of early spring.
Simply Recipes / Shilpa Iyer
My heart flutters a bit when I see them pop up in the markets.
Theyre tender, deliciously grassy, and butteryand, frankly, an immense pain to cook.
Talk about high maintenance!
Simply Recipes / Shilpa Iyer
This was all until I met my new crush: frozen artichoke heart quarters.
At first, I was skeptical.
I had tried other prepared artichoke products in the past and had been disappointed.
Simply Recipes / Shilpa Iyer
Frozen artichoke hearts, on the other hand, are a different story.
Ive tried them all and my favorites are from Kroger, part of their black labelPrivate Selectionline.
They are great quality with delicate leaves attached to chunky, tender hearts that are never mushy.
Its not 100% necessary, but its a textural thing that can bother some of my family members.
Once theyre thawed and dried, they take just minutes to prepare.
Theyre already cooked, so youre just reheating them and adding flavor.
Where have they been all my life?
Heat the oil in a large saute pan over medium-high heat.
Add the shallot and saute until golden brown, about 2 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Be careful not to let the garlic burn, turning down the heat if necessary.
Remove the pan from the heat, add the lemon juice, and stir gently to combine.
The juice will sizzle and partially evaporate in the heat of the pan.
Fold in the cold butter and herbs and let stand until the butter is melted, about 1 minute.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Reheat in a pan over low heat until piping hot or microwave on 50% power.
