4 tablespoons olive oil
1 golden zucchini, halved lengthwise, cut into 1/2 inch slices
4 garlic cloves, thickly sliced
2 (9 ouce) packages frozen artichoke hearts, thawed at room temperature or run under warm water, cut into 1 inch dice
1/2 onion, diced
3 tablespoons drained capers
2 ounces pitted black Greek of Sicilian olives, sliced
2 ounces oil-packed sun-dried tomatoes, chopped
Zest of 1 lemon, grated
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Carciofi Con Zucchine
Serves 6 to 8
Heat 1 tablespoon of the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the zucchini and garlic and saute for 2 minutes on each side, to lightly brown. Transfer to a medium bowl and set aside.
Place the same pan back on high heat, add 1 tablespoon of the remaining olive oil and cook the artichoke hearts for 3 minutes to lightly brown. Add to the zucchini in the bowl.
In the same pan, set on medium-high heat, cook the remaining olive oil, onion, capers, olives, sun-dried tomatoes and lemon zest for 2 minutes. Stir the basil, parsley, salt and pepper and cook for 1 more minute. Return the cooked artichokes and zucchini to the pan, stir thoroughly and heat through.
Serve warm or at room temperature.
Many cooks feel that curly parsley and Italian parsley are interchangeable in recipes, but the flavor to the dishes in which it is used. My preference is obvious since I always ask you to use it in my recipes.