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Nourishing Flavors

Pan Fried Artichoke Hearts

1/19/2021

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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? 
INGREDIENTS
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 scallion 
1 tablespoon Fly by Jing Sichuan Chili Crisp 
Fresh mint
1/2 lemon 

DIRECTIONS:
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! 


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    Katherine bellando

    We have to eat everyday, don't we? 

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