Saveur

View Gallery Photo: Virginie Blachere

1  9-oz. box frozen artichoke hearts,
   thawed
1/2 cup extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. crushed red chile flakes
2 tbsp. fresh lemon juice

1. Rinse artichoke hearts under cold water. Combine artichokes, oil, salt, thyme, oregano, and chile flakes in a 1-qt. saucepan set over medium-low heat. Cover and cook, stirring occasionally, until the flavors meld, 10 minutes.

2. Let cool to room temperature and stir in lemon juice. Serve or refrigerate in a covered container for up to 1 week.

SERVES 4

This article was first published in Saveur in Issue #118