Friday, February 1, 2013

Whole Foods Friday: Spicy Artichoke Heart Salad

I love artichoke hearts. I also love spicy food. So why not make spicy artichoke hearts?

Yep, why not?

And then I added onion and olive. Since I used the mild canned Hatch chiles, this wasn't super-spicy. This has a lot of uses. Spread some cream cheese on crackers and top with a little of this. Use it as a filling for an omelet. Or mix it with pasta.

You could also chop it fine to make a spread.

Or, if you're me, just eat it with a fork.

Spicy Artichoke Salad

1 tablespoon olive oil
1 8.5-ounce can quartered artichoke hearts, drained.
1/2 small onion, cut in half, then cut in strips
1 4-ounce can mild chopped Hatch chiles
1/2 cup pitted kalamata or similar olives
1 tablespoon red wine vinegar

Heat the olive oil in a skillet on medium heat. Add the artichokes and onions. Cook, stirring as needed, until the onions just begin to soften - you don't want them cooked until soft, just until they lose the crispness.

Turn the heat off and add the olives, Hatch chiles and vinegar. Stir to combine. Pack into a pint canning jar or similar container. Cover and let cool, then refrigerate until chilled.

Serve cold or at room temperature.
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