Roasted Artichoke and Sardines with Capers and Herbs
My Roasted Artichoke and Sardines with Capers and Herbs was a staple in my Nana’s house during the week. She would just put it out on the table as a snack. It was a great way for us to sit down together and talk for a few minutes!
My nana made this with fresh artichokes – She steamed them first the cut them up but now that we have handy cans this appetizer is super fast!
Ingredients
- 3 tablespoons olive oil
- 12-14 fresh sardines, cleaned and scaled
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 2 garlic cloves, sliced thin
- 3/4 cup green olives, pitted and chopped
- 2 cups flat-leaf parsley leaves, chopped
- 2 tablespoons oregano, chopped
- 2 tablespoons capers, drained
- 1 teaspoon lemon zest
- 1 can artichokes, quartered and drained
- 1 lemon, juiced (2 tablespoons )
- 2 cups baby arugula
- 2 tablespoons extra-virgin olive oil
Directions
Preheat the oven to 400°.
In a large ovenproof sauté pan over high heat. Add oil to the pan.
Season the sardines lightly with salt and pepper and add them to the skillet. Cook for 2 minutes, then flip the sardines and add the garlic, olives, parsley, oregano, capers, chiles and lemon zest.
Drain the artichokes and pat dry. Place in a bowl and pour in lemon juice and toss.
Add artichokes to the pan then place in the oven and roast the sardines and artichokes for about 5 minutes, or until cooked through.
In a platter add arugula then top with roasted artichokes and sardines with capers and herbs from the pan.
Drizzle with extra-virgin olive oil and enjoy!