Such a simple marinade can make such a difference! Prepare these artichoke hearts ahead of time, maybe during your once a week food preparation time, and then you can just toss them onto a salad of mixed spring greens throughout the week!
Artichoke Hearts in Wine and Garlic
10 - 12 artichoke hearts (frozen, canned, or fresh “babies”)
3 T olive oil
2 - 3 cloves of garlic
2 springs of fresh thyme
1/2 - 3/4 c white wine, dry
Salt and pepper
Saute the hearts, along with the garlic and thyme, in oil until heated through (fresh artichokes will need to go a bit longer, maybe up to 8 minutes or so). Add the wine and bring to a boil; reduce heat and simmer covered for 10 minutes (maybe up to 15 if using fresh). Discard the thyme sprigs, and season with salt and pepper. Serve hot, cooled down with salad, or refrigerate for later use. Do not chop (if desired) until ready to serve.
Image: Wikimedia Commons
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