Kumquat's Roasted Artichoke Hearts
Elevate your table with the vibrant and tangy flavors of Kumquat's Roasted Artichoke Hearts, a dish that balances sweet, citrusy kumquats with savory roasted artichoke hearts. This elegant recipe features a luscious honey and rosemary glaze that perfectly complements the natural earthiness of the artichokes, while the subtle heat of optional red pepper flakes adds a delightful kick. The whole dish comes together with a quick roast and a stovetop-simmered kumquat topping, creating an irresistible combination of textures and caramelized goodness. Perfect as a side dish or a standout appetizer, this recipe is easy to prepare yet sophisticated enough for any dinner party. With every bite bursting with bright, fresh flavor, this is an effortless way to make vegetables the star of your meal!
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Ingredients
- 12 pieces Frozen artichoke hearts (thawed)
- 10 pieces Fresh kumquats
- 3 tablespoons Olive oil
- 2 tablespoons Honey
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh rosemary (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Water
- 0.25 teaspoon Optional: Crushed red pepper flakes
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
Rinse and slice the kumquats into thin rounds, removing any seeds as you go.
Step 3
In a medium-sized bowl, combine the olive oil, honey, minced garlic, chopped rosemary, salt, black pepper, and water. Stir well to create a glaze.
Step 4
Toss the thawed artichoke hearts in half of the prepared glaze mixture. Ensure the artichokes are evenly coated.
Step 5
Spread the coated artichoke hearts onto the prepared baking sheet in a single layer. Roast in the oven for 25 minutes, flipping halfway through.
Step 6
While the artichokes are roasting, heat a medium skillet over low heat. Add the sliced kumquats and the remaining glaze mixture to the skillet. Simmer for 5-7 minutes, stirring occasionally, until the kumquats are softened, and the glaze has thickened slightly.
Step 7
Once the artichoke hearts are roasted, remove them from the oven and transfer them to a serving platter.
Step 8
Drizzle the kumquat glaze over the roasted artichoke hearts, ensuring to distribute the kumquat slices evenly.
Step 9
Optionally, sprinkle with crushed red pepper flakes for a hint of spice. Serve warm and enjoy!
Nutrition Facts
| Serving size | (454.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 719.1 |
| Total Fat 44.1g | 0% |
| Saturated Fat 6.7g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1326.3mg | 0% |
| Total Carbohydrate 81.8g | 0% |
| Dietary Fiber 18.8g | 0% |
| Total Sugars 54.3g | |
| Protein 8.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 180.4mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 705.9mg | 0% |
Source of Calories