Frozen artichokes are a reliable weeknight vegetable, and this simple treatment lets them shine. A little brown butter and fresh garlic turn them into something special, ready in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 240 calories a serving, 5 g protein, 19 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 3 tablespoons butter in a large skillet over medium heat and continue cooking, swirling often, until the milk solids brown and smell nutty, about 4 minutes.4 min
2. Mince 3 garlic cloves and add them to the brown butter, stirring constantly for 30 seconds until fragrant.1 min
3. Pour the frozen artichoke hearts directly into the skillet, season with salt and pepper, and stir to coat. Cook, stirring occasionally, until heated through and lightly browned at the edges, about 8 minutes.8 min
4. Tear a small handful of fresh thyme leaves over the top, or grate fresh lemon zest and squeeze juice from half the lemon across the artichokes, then taste and adjust seasoning. Serve warm.

Note Swap the thyme and lemon for a pinch of red pepper flakes and a dash of Worcestershire if that's what you have. Leftovers keep in the fridge for three days and are good cold or reheated gently. Serve alongside grilled chicken, fish, or pasta, or with crusty bread to soak up the brown butter.