My F&W
quick save (...)

Garlicky Artichoke and Savoy Cabbage Sauté

  • FAST

This easy vegetable side dish makes use of precooked artichokes, which are sold Cryovaced at many supermarkets.

  1. 2 tablespoons unsalted butter
  2. 1 tablespoon extra-virgin olive oil
  3. 1/2 head Savoy cabbage (1 pound), cored and shredded
  4. 3 garlic cloves, thinly sliced
  5. Kosher salt
  6. Freshly ground pepper
  7. One 6-ounce package cooked artichoke hearts (see Note)
  8. 1 lemon, cut into wedges
  9. ¼ cup chopped flat-leaf parley
  10. Pinch of crushed red pepper
  1. In a large skillet, melt the butter in the olive oil. Add the cabbage and garlic and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until the cabbage is tender and golden in spots, 5 to 7 minutes. Add the artichoke hearts and cook, stirring, for 2 minutes. Squeeze one lemon wedge over the cabbage. Stir in the parsley and crushed red pepper. Season with salt and pepper and serve with the remaining lemon wedges.
Notes The best precooked artichokes are sold Cryovaced in the produce section at many supermarkets. One brand we like is Monterey Farms ArtiHearts Fresh Natural Artichokes.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.