Heart healthy, simple, satisfying…inspired by an Andalusian tapas bar whose name I cannot recall.
Perfect for the start of a romantic evening….Double, or triple, up for a real crowd pleaser.
- 1Preheat oven to 350.
- 2After artichoke hearts are drained and squeezed of water, cut into quarters to expose tender parts. Arrange flat in small casserole dish. Mix the chopped garlic and olive oil in a small bowl, with a basting brush. With brush, spread olive oil mixture on top of artichokes. Grind black pepper on top to liking, and garnish with chopped red pepper.
- 3Bake for about 15 minutes or until dish bubbles and tops of artichokes begin to brown. Careful, do not burn.
Member recipes are not tested by the CHOW food team.