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Published March 21st, 2018
Carciofi (Artichokes) with Olives and Capers
By Susie Iventosch
Carciofi (Artichokes) with Olives and Capers Photo Susie Iventosch

12 oz. jar marinated artichoke hearts (I use Trader Joe's Marinated Grilled Artichoke Halves)
1 cup Greek olives, pitted and halved
1 small yellow onion, chopped
2 Tbsp. capers
2 Tbsp. olive oil
Optional: 1/4 cup grated Parmesan for topping

In a large sauté pan, heat oil and add onions. Cook over medium-high heat until translucent, about 5 minutes or so. During this time, drain the artichoke hearts and pat dry with paper towels. Cut into bite-sized pieces. Add to cooked onions, along with olives and capers. Continue to cook until artichokes and onions begin to brown slightly. Remove from heat. Serve with a sprinkling of Parmesan cheese over the top.

Susie can be reached at suziventosch@gmail.com. This recipe can be found on our website: www.lamorindaweekly.com. If you would like to share your favorite recipe with Susie please contact her by email or call our office at (925) 377-0977.
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