Another made up recipe incorporating my favorite Fly by Jing Sichuan chili crisp. I've never actually cooked with artichoke hearts so it was fun to test things out. I don't often cook meat at home, and these served as a hearty, filling plant-based side dish. Did you know they are packed with fiber and protein?
1 can artichoke hearts (I used Rolands), sliced in half
10 green olives (I found these amazing grilled olives with rosemary and olive oil at my local market)
1/2 cup Cherry tomatoes, sliced in half
4 Garlic cloves (keep in skin)
1 tablespoon avocado oil
1/2 shallot, chopped
1 tablespoon Fly by Jing Sichuan Chili Crisp
Heat oil on pan, add avocado oil, garlic cloves (in skin) and chopped shallots. Sprinkle fresh mint and stir for a few minutes. Add olives and stir to mix all flavors. After another 5 minutes, add sliced artichoke hearts, face down.
Simmer together for about 7 minutes, and then add tablespoon of Fly by Jing Sichuan Chili Crisp stir evenly.
Plate together with fresh slices of scallion and juice of half lemon. Enjoy!