These frozen bites from the shelf are half the work of making them yourself, with artichokes, leafy greens, and parmesan already bound together. Crisping them in a hot pan until the outsides shatter takes minutes, and a quick lemon aioli turns them into a proper dinner for two.

Serves 2. 20 minutes, 15 at the stove.

About 450 calories a serving, 6 g protein, 12 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 1 garlic clove very fine. Whisk together 1/3 cup mayonnaise, the garlic, juice from half the lemon, and a pinch of salt until smooth; set aside to use as aioli.
2. Set a large skillet over medium-high heat and add 3 tablespoons olive oil. When the oil shimmers, add the frozen bites in a single layer and let them sit without moving for three minutes until the bottoms turn golden and crisp.3 min
3. Shake the pan and cook the bites another three minutes, turning them to brown all sides until the exteriors are crunchy and the greens are bright, then transfer to a plate.3 min
4. Divide the bites between two plates, squeeze the remaining lemon half over them, and serve with the aioli on the side for dipping.

Note Swap the aioli for grated ricotta mixed with lemon zest and pepper for a lighter touch. Leftovers keep covered in the fridge for two days and reheat best in a hot skillet. Serve with a sharp green salad or crusty bread to stretch the meal.