Artichokes With Orange And Capers
Servings: 8 servings
Ingredients
- 1 jar artichoke hearts drained and cut in half (about 1 pound jar)
- orange peel from half a large orange pith removed and cut into strips (could also use the zest)
- 1 - 2 tablespoons capers
- 1 - 2 tablespoons olive oil
- red pepper flakes
- 1/2 cup chopped parsley
- splash of white balsamic or similar vinegar
Instructions
- Heat the olive oil and red pepper flakes in a large skillet
- Add the halved artichoke hearts and allow to cook, undisturbed, until they take on some color
- Stir in the orange peel, capers and a splash of white balsamic vinegar. Be gentle when stirring so you don't break up the hearts.
- Right before serving mix in the parsley.
- To serve, arrange the halved artichoke hearts on a small plate with the parsley, capers and orange peel. Drizzle a bit of olive oil around the plate.