Warm Olives with Artichoke Hearts
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This is a decadent side dish that is incredibly easy to put together since the olive and artichokes are jarred. You can cook olives in whole pieces or cut into halves if you prefer. This can also makes for a great appetizer at a last minute get together, or you can toss with your favorite pasta for a delicious meal.
Prep time: 5 minutes
Cook time: 15 minutes
Serves 4
Ingredients:
10 ounces canned kalamata olives, pitted and drained
10 ounces Castelvetrano green olives, pitted and drained
12 ounces jarred artichoke hearts (in oil or water), drained
1/3 cup olive oil
4 cloves garlic, lightly chopped
1 lemon, cut into quarters
2 sprigs fresh thyme
1 sprig fresh rosemary
Optional: 6 ounces goats feta cheese (low-fat if you can find it), block or chunk (not crumbled)
Directions
Using a large pan over medium heat, add the kalamata and green olives, artichoke hearts, olive oil, garlic, lemon quarters, thyme and rosemary. Cover and simmer on low for 7minutes.
Add feta cheese to the middle of the pan, gently pushing away the olives and artichokes. Cover again and cook over low heat another 3-5 minutes or until feta is warmed through, and soft.
Transfer to a serving dish and gently break feta into 4 pieces. Remove lemon pieces and stems of herbs if desired. Serve with whole grain bread or with your favorite grain.
