If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 can (15oz) whole artichoke hearts, drain, cut in half and dry on paper towels
Avocado oil or any high retention oil to cook
Kosher salt and fresh black ground pepper
Pinch crushed red pepper flakes
1 clove garlic, minced
1/4 cup chopped fresh parsley
Directions
Heat a wok or pan on high with about 2 tablespoons oil and add artichokes- let sit about a minute or until artichokes get some “charred” coloring
Add pinch of salt, black pepper, red pepper flakes, garlic and stir-fry about 30 seconds or so - add fresh parsley, stir and serve with squeeze of fresh lemon juice on top
