Next time, I think I'll use basil instead of parsley next time, but this is a super easy weeknight meal that I'll keep in my back pocket.
Slightly modified a Veggies Save the Day recipe | Serves: 4 | Time: ~30 min.
12 oz pasta (I use spinach fettuccine)
2 tbsp EVO, divided
3 cloves garlic, minced
12 ounces canned #artichokehearts
1 tbsp capers
S&P, to taste
2 tbsp lemon juice
1 cup fresh parsley chopped
Seared hearts of palm to serve (hubby did shrimp)
1 cup cherry tomatoes, halved or quartered, to serve
Prepare the pasta according to the package directions. Drain and return to the pot.
Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and saute for 30 seconds until fragrant.
Then add the artichoke hearts to the pan. Saute until heated through and browned on the outside.
Next add the capers and salt and pepper, to taste.
Transfer the artichoke mixture to the pot of pasta.
Add the lemon juice, the remaining tablespoon of olive oil, and the parsley. Toss well to combine and serve.