Saturday Sides: Zesty Broccoli & Artichokes

Hi everyone!  The last time I posted I promised you all a surprise, and I honestly haven’t had time to finish it just yet.  I decided that even though I haven’t had time to finish my suprise I shouldn’t let that keep me from telling you about my most recent AMAZING vegetable side dish.  Sooner or later I’ll get around to finishing that other thing and when I do, I’ll let you know.  For now, let’s just forget I mentioned it.  O.k.?

So.  One of the things that you’ll rarely see at Angie’s Pangie’s is broccoli dishes.  Probably because . . . well, because I think it’s a lot of yuck.  I’ve tried it over and over again, and I can eat it, but I just don’t like it.  It ranks right up there with . . . beets.  Or, dusting.  Yeah.  I like broccoli about as much as I like to dust.  And, folks, that’s not very much.  Right?  Right.

But, I have this binder that’s marked “DARING STUFF TO TRY” and every so often I just reach in and grab something.  It’s like a super adrenaline rush for me to make and eat something out of this binder – it’s almost like confronting that girl from high school on Facebook and telling her “YOU WERE MEAN!”  Afterwards, I get all geeked up and I’m all “I did it!!  I DID IT!!  I ate that!!”

And, I knew if anything could help broccoli it would be the artichoke hearts.  If you aren’t already hooked on artichoke hearts – well prepare yourself, because they’re actually completely AWESOME even though they kind of look like broccoli tastes (they are one of the few canned vegetables I actually buy.)  Anyhow, I made this and my kids ran in the other room and hid, but Hubby and I were completely thrilled and nearly fought over who would lick the bowl.

So, I am imploring you to try this dish.  Truly, it’s so yummy!

Zesty Broccoli & Artichokes

2 cups water
1 head of broccoli, trimmed to leave the florets
14 oz can artichoke hearts, drained
2 garlic cloves, pressed
1 tablespoon olive oil
1/4 tsp. salt
1/4 tsp. pepper
1/8-1/4 tsp. hot sauce
1 tablespoon lemon juice
2 tablespoons Parmesan cheese, grated

Boil water in a saucepan.  Add broccoli and cook in boiling water for 2 minutes.  Remove the broccoli with a slotted spoon and place in a bowl.

Cut the artichoke hearts in half or quarters, depending on how large they are – you want them to be about bite sized.  Add artichokes to the water and boil for 2 minutes.  Drain and set aside.

In a large skillet, heat oil over medium heat.  Add garlic and saute until tender.  Add the artichokes to the garlic and cook for about 2 minutes.

Add in the broccoli, salt, pepper and hot sauce and saute for an additional 3-5 minutes.  You want the broccoli to be tender, but not mushy.  I like mine a little soft, but cook it until it’s how you prefer.

Remove from heat and sprinkle with the lemon juice and cheese.  Serve immediately.

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