Artichoke Hearts with Garlic and Rosemary


prep 0:30       total 0:30


4 servings



1 can artichoke hearts
1 head garlic
10 sprigs rosemary
Olive oil
Coarse salt
Freshly ground black pepper


Drain and cut artichoke hearts in half. Peel garlic and pierce a small hole with the tip of a knife. Cut off a few bottom leaves from the rosemary. Skewer the garlic with the rosemary sprig and then the artichoke. Place in baking dish and sprinkle with olive oil, salt and pepper. Place in pre-heated 375°F oven for 25-30 minutes or until garlic looks roasted and soft.

Author's Comments

Delicious side dish for a nice grilled steak and a glass of Merlot!

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