Servings:
6 servings
Ingredients
- 1/4 cup extra virgin olive oil
- 2 pound baby artichokes, peeled, cleaned and split in half
- 5 1/2 pint mixed heirloom cherry tomatoes, split in half
- 3 clove garlic, peeled and sliced thin
- 1 clove shallot, peeled and sliced thin
- 1/2 cup fresh italian parsley leaves, chopped
Preparation
Baking Directions:
While trout filets are in oven, preheat large sauté pan with ¼ cup extra-virgin olive oil over high heat.
When the oil is hot, add artichoke halves, garlic and shallots and sauté until tender and golden brown.
Toss until artichokes are evenly coated.
Add cherry tomatoes, parsley, salt and pepper.
Remove to serving platter and top filets with artichokes and cherry tomatoes.
Serve immediately.
