When I was younger I was a very picky eater. If I had a peanut butter and jelly sandwich every day with chocolate milk I would have been happy. When I first developed a love for cooking I started to become more willing to try new things. Of course, we all have our own exceptions. :) Since I became vegan I started to try more vegetables. One of them is artichoke hearts. I do remember having artichokes, I think once some time back. I remember not liking it as I scraped whatever it was off the leaf. But I also remember thinking how could grown ups drink coffee? This after a bitter taste of it when I was a child and now I indeed enjoy my cup of Java. I wanted to try artichoke hearts and was looking for a recipe to try it with. I saw the below one on a vegan blog and felt this would suit my taste. Well, I made it and I enjoyed it... I wanted to share it with my readers.
PS: I did some research on frozen artichoke hearts and found Birds Eye to be the best tasting.
Artichoke Hearts with Garlic and Capers
When I was growing up, this old family recipe was always reserved for special occasion.(written by author of recipe)
1 (9-ounce) bag frozen artichoke hearts
3 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon capers
1/2 teaspoon hot red pepper flakes
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
2 tablespoons minced fresh parsley
1/4 cup toasted dried breadcrumbs
Cook the artichoke hearts according to package directions. Drain and set aside.
Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the reserved artichokes, capers, and hot red pepper flakes. Add the lemon juice and season with salt and pepper to taste. Simmer, stirring to blend the flavors for 3 minutes. Add the parsley and breadcrumbs and toss to combine.