Baked Artichoked Hearts With Preserved Lemons

Name: Baked Artichoked Hearts With Preserved Lemons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. olive oil; 1 med, onion sliced thinly; 3 whole cloves garlic; 3 slices of preserved lemon - skins only - rinsed and chopped finely; 2 pkgs artichoke hearts, frozen; 1/2 cup chicken broth or vegetable broth; 1/2 cup dry, white wine or chanpagne; 1/2 tsp. lemon pepper; 1 tsp. Spice Hunters' Spring seasoning mix (mix of garlic, dill, chives, and lemon peel- dried); Kosher Salt to taste; 3/4 cup coarse breadcrumbs; olive oil for drizzling; 2 tsp. butter

Servings: persons

1 Tbsp. olive oil
1 med, onion sliced thinly
3 whole cloves garlic
3 slices of preserved lemon - skins only - rinsed and chopped finely
2 pkgs artichoke hearts, frozen
1/2 cup chicken broth or vegetable broth
1/2 cup dry, white wine or chanpagne
1/2 tsp. lemon pepper
1 tsp. Spice Hunters' Spring seasoning mix (mix of garlic, dill, chives, and lemon peel- dried)
Kosher Salt to taste
3/4 cup coarse breadcrumbs
olive oil for drizzling
2 tsp. butter

1
Pre-heat oven to 400 * F.
2
Heat large, non-reactive saucepan over medium heat. In bottom of saucepan, place oil. Heat oil until slightly rippling in pan, then add onions. Saute onions until soft and then add garlic cloves and preserved lemon. Add artichokes, wine and broth and seasonings. Saute artichokes until thawed and liquid begins to thicken slightly.
3
Transfer artichoke, onion, garlic mixture to a greased casserole dish with a slotted spoon, leaving most of the pan juices behind. Top artichokes with breadcrumbs and drizzel with olive oil. Bake until bread crumbs are crispy and brown, about 15 minutes.
4
In the meantime, reduce the remaining pan liquids by half and add the butter to finish the sauce.
5
Serve the artichokes with the sauce and enjoy!!!!

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tbsp. olive oil, 1 med, onion sliced thinly, 3 whole cloves garlic, 3 slices of preserved lemon - skins only - rinsed and chopped finely, and more.

Yes, Baked Artichoked Hearts With Preserved Lemons falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!