15 mins

Pan-fried artichokes with lemon and anchovy on toast

Lunch

Four servings

Nutrition info

• 6 cups artichoke hearts
• 24 anchovies
• 4 lemons
• 2 ½ tbsp olive oil
• ¼ cup minced garlic
• 12 slices whole grain bread

Directions

• Step 1

  Cut artichoke hearts into quarters. Finely chop anchovy and set aside. With a zester, remove 2 tbsp zest from the lemon. Cut lemon into wedges and set aside.

  In this recipe

  • 6 cups artichoke hearts
  • 24 anchovies
  • 4 lemons
• Step 2

  Heat a large skillet over high heat. Add olive oil and heat until oil shimmers and sizzles.

  In this recipe

  • 2 ½ tbsp olive oil
• Step 3

  Add artichoke hearts and lemon zest to skillet (be careful, as oil may sizzle and spatter). Sauté 1 to 2 minutes, stirring once or twice.

  In this recipe

  • 6 cups artichoke hearts
  • 4 lemons
• Step 4

  Reduce heat to medium. Add anchovy, garlic and salt and pepper to taste. Cook 1 minute.

  In this recipe

  • 24 anchovies
  • ¼ cup minced garlic
• Step 5

  Meanwhile, toast bread. Serve warm artichokes on top of toast. Squeeze a lemon wedge over before enjoying.

  In this recipe

  • 4 lemons
  • 12 slices whole grain bread