Roasted artichoke hearts
In a way it’s funny that I renewed my emeals subscription, because I never use one of their recipes, let alone a week’s worth of meal plans, exactly as written. They had a roasted artichoke recipe recently using fresh mint and walnuts, and I’m not much of a mint-in-savory-things person, so I went with a different flavor. I used a ‘stir-fry’ jar of pre-mixed minced garlic and grated ginger; of course, you could use the individual equivalents, or if you’re super-fancy, you could mince and grate the fresh stuff. I am rarely super-fancy.
2 9 oz bags of frozen artichoke hearts, thawed
2 tablespoons of olive oil
1-2 tablespoons of ‘stir-fry’ minced garlic and ginger (I love garlicy, gingery things; if you’re less rabid, be more restrained)
Salt and pepper to taste.
¼ cup slivered almonds
Preheat the oven to 350 degrees F. Spray a baking sheet or jelly roll pan. In a large bowl, whisk together the oil and seasonings. Toss with the artichokes and spread out on the pan. Bake for about 25 minutes, stirring once. Meanwhile, toast the almonds in a dry frying pan until lightly brown. Toss with the artichokes and serve.