15 minsLunch
Pan-fried artichokes with lemon and anchovy on toast
Makes: four servings
Makes: four servings
Ingredients
- 6 cups artichoke hearts
- 24 anchovies
- 4 lemons
- 2 ½ tbsp olive oil
- ¼ cup minced garlic
- 12 slices whole grain bread
Steps
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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.
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Heat a large skillet over high heat. Add olive oil and heat until oil shimmers and sizzles.
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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.
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Reduce heat to medium. Add anchovy, garlic and salt and pepper to taste. Cook 1 minute.
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Meanwhile, toast bread. Serve warm artichokes on top of toast. Squeeze a lemon wedge over before enjoying.
