Coconut Sauteed Artichoke Hearts

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

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.DSC_0198

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.

5 thoughts on “Coconut Sauteed Artichoke Hearts

  1. Monterey Farms make them in vacuum sealed packs with no preservatives! They have a couple of different types and they are delicious. Found them at Whole Foods in the cold section where they keep herbs, salad dressings, etc. Good luck!

Tell me what you think!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s