Sweet and Sour Artichoke Hearts

Artichoke hearts in bowl

This simple side dish of stewed artichoke hearts is traditional to the Sephardic Passover tables of several countries, including Turkey. Serves: 8

  • Two 10-ounce packages frozen artichoke hearts,
    or two 15-ounce cans artichoke hearts (not marinated), drained
  • 1/3 cup apple juice
  • Juice of 1 lemon, or to taste
  • 2 tablespoons natural granulated sugar or agave nectar, or to taste
  • Pinch of salt
  • 1/4 cup chopped fresh parsley, or more, to taste

In a deep saucepan over medium heat, combine the artichoke hearts and apple juice; bring to a simmer. Stir in enough lemon juice and sweetener to achieve the desired sweet-sour taste. Add salt and simmer, uncovered, until liquid is reduced slightly. Transfer to serving platter; sprinkle with parsley, and serve, or cover and keep warm until needed.


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