Ingredients:
1/2 head garlic
boiling water
2 tablespoons olive oil
1 (14 ounce) cans artichoke hearts, drained
2 large onions, halved &, sliced
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh cracked pepper
1/4 teaspoon thyme
2 tablespoons butter
1 tablespoon white wine vinegar
minced fresh parsley
Directions:
Separate garlic cloves from head and drop in boiling water for 1 minute to loosen skins.
Remove skins and slice in half lengthwise.
Heat oil in a large skillet over medium high heat.
Add garlic, artichoke hearts, onion and lemon juice.
Saute until onions are tender.
Season with salt pepper & thyme.
Add butter, cover& simmer for 5 minutes, stirring occasionally.
Add vinegar and cook for an additional 3 minutes.
Sprinkle with fresh parsley.
Servings: 6-8
Time preparation: 5 min.
Time total: 20 min.