Lunch or a snack -- this is a healthy and delicious alternative.
Artichoke hearts are so underrated.
They are loaded With Nutrients. ...
May Lower 'Bad' LDL Cholesterol and Increase 'Good' HDL Cholesterol. ...
May Help Regulate Blood Pressure. ...
May Improve Liver Health. ...
May Improve Digestive Health. ...
May Ease Symptoms of Irritable Bowel Syndrome. ...
May Help Lower Blood Sugar.
--- but nevertheless, are delicious.
Combine with our Tuscan Herb olive oil, oregano, chili flakes and top it on your favourite bread with cream cheese or ricotta and some tomato --- totally delightful.
****** Allow time for artichoke mixture to cool - not included in total time.
Rinse the artichoke hearts under cold water and pat dry with paper towels.
Over low heat, combine artichoke hearts, olive oil, salt, oregano and crushed chili flakes in a non-reactive saucepan.
Cover and cook 10 minutes, stirring occasionally.
Remove from heat and let cool to room temperature.
Stir in lemon juice.
Let cool for 30 minutes. **They’ll taste even better if you wait overnight.
Transfer extra to airtight glass container and refrigerate. Keep in an airtight container up to 2 months.
Spread ricotta or cream cheese on to toast
Cut artichoke hearts into smaller pieces and add them on the toast
Add cut cherry tomatoes
Top with arugla and drizzle with some fresh Picual Ultra Premium Extra Virgin Olive Oil.
Ingredients
Directions
Rinse the artichoke hearts under cold water and pat dry with paper towels.
Over low heat, combine artichoke hearts, olive oil, salt, oregano and crushed chili flakes in a non-reactive saucepan.
Cover and cook 10 minutes, stirring occasionally.
Remove from heat and let cool to room temperature.
Stir in lemon juice.
Let cool for 30 minutes. **They’ll taste even better if you wait overnight.
Transfer extra to airtight glass container and refrigerate. Keep in an airtight container up to 2 months.
Spread ricotta or cream cheese on to toast
Cut artichoke hearts into smaller pieces and add them on the toast
Add cut cherry tomatoes
Top with arugla and drizzle with some fresh Picual Ultra Premium Extra Virgin Olive Oil.
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