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!
We have to eat everyday, don't we?