I completely ran out of fresh vegetables toward the end of last week, so this quick dish was inspired by what I did have, a can of artichoke hearts! I love artichoke hearts, but rarely eat them as I’m not a fan of anything canned, and I can’t seem to find ANY that don’t have some sort of nitrate or preservative (if you have found them, please let me know!!).
Coconut sautéed Artichoke Hearts
- 1 TBSP Tropical Traditions Coconut Oil
- 1 can of artichoke hearts
- Kosher salt/pepp
I simply dropped a dollop of coconut oil in the sauté pan, then took each artichoke heart into my hand and squeezed it over the sink to eliminate the excess water, then dropped in the pan. I really think they’re best mashed up in your hand like this, as they don’t have to remain intact to taste good and then your sauté doesn’t get too watery. I let mine get a little toasty or caramelized, and they are SO GOOD! Last, I seasoned with kosher salt/pepp.
This would be a very easy and different side dish to any meal, and they really take on the texture and look of scrambled eggs.