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Canned artichoke hearts are one of the most underrated pantry staples out there, and this recipe is proof. Alison Roman's Artichoke Hearts with Anchovies & Parmesan transforms them into an elegant, crowd-pleasing snack with just a few supporting ingredients. A splash of vinegar, a shower of Parmesan, a few anchovy fillets, some parsley, and you have something worthy of the finest wine bar. Set them out with toothpicks at your next dinner party and watch them disappear.
Ingredients (serves 6-8):
- 1 (13.75-ounce) can artichoke hearts, quartered and drained
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar or white wine vinegar
- Flaky salt and freshly ground black pepper
- 2 ounces anchovy fillets
- 2 ounces Parmesan or Parmigiano-Reggiano, finely grated or shaved
- 1 cup fresh parsley leaves, coarsely chopped
- Lemon wedges, for serving
Method:
- Arrange artichoke hearts in a single layer on a serving platter. Season with flaky salt and plenty of black pepper. Drizzle with olive oil and vinegar and toss gently to coat.
- Scatter anchovy fillets over the artichokes. Grate or shave Parmesan generously over the top. Finish with parsley and serve with lemon wedges.
Alternatively, for parties: Pierce one artichoke heart, one anchovy, and one piece of Parmesan onto a small wooden skewer. Scatter parsley over and serve as a passed bite.
Tip: Marinated artichoke hearts add extra flavor here. If that's what you have, skip the extra vinegar and olive oil.
Alison Roman's new cookbook, Something from Nothing, is a love letter to the pantry and we're here for it. We've stocked Martie with some of her favorite pantry staples: the essentials for cooking something from nothing. Shop all of it, and score more FREE recipes, here.
Recipe Source: Something from Nothing by Alison Roman