This artichoke hearts recipe is dedicated to my Charlotte, NC, friends Nancy and Uli – two fellow artichoke heart fiends.
A bag of Trader Joe’s artichokes in my freezer and a pot of fresh herbs, also from Trader Joe’s, inspired this dish. If you cannot buy Trader Joe’s or another brand of frozen artichokes, then simply substitute 2 cans of artichoke heart halves and use less lemon juice. The reason I like the frozen artichoke hearts is that ascorbic acid rather than citric acid is used as a preservative, resulting in much less of a pickled taste.
If you’re really pressed for time (who isn’t?), you can also substitute roasted red peppers in a jar from the supermarket. But as far as I’m concerned, their taste does not come close to that of a fresh-roasted red pepper.
1 bag of Trader Joe’s artichoke hearts, defrosted
1 red pepper, roasted and chopped
1-2 teaspoons chopped fresh oregano
2 Tablespoons minced red onion
1 minced garlic clove
¼ cup fresh lemon juice
1/8 cup extra virgin olive oil
1 tsp of vegetable glycerine or agave nectar
Salt and pepper to taste
- Roast the red pepper: Cut the red pepper in half lengthwise, cut out seeds and white membrane. Lay each red pepper half face down on an oiled pan and position under a broiler for 10-15 minutes or until the skin turns black. Put the two red pepper halves into a brown bag and close the top. Leave the red pepper in the brown bag for at least 15 minutes and then rub off the charred skin, discarding them. Cut one of the halves into strip slices and chop into pieces.
- Put the artichoke hearts in a mixing bowl. Add the roasted red pepper strips, minced onion, minced garlic, chopped fresh oregano, lemon juice, extra virgin olive oil, and vegetable glycerine or agave nectar.
- Gently toss mixture. Add salt and pepper to taste. Adjust lemon juice and glycerine to taste.
- Serve at room temperature or cold.