Hearts and Brussels Margharita
Updated: Aug 29, 2019
Recipe by Winnie
2 Brussels Sprouts (per person) 1 16 oz jar Artichoke Hearts (quartered) 3/4 c Garbanzo Flour 1/2 14.5 oz can Stewed Tomatoes 5 oz Baby Spinach 3 tbsp Earth Balance (or butter) 2 tbsp Olive Oil
1) Cut washed brussels sprouts in half. 2) Combine butter and oil in pan on low-medium heat. Place sprouts face down around edge of pan. 3) Drain artichoke hearts. Toss in a bowl with the garbanzo flour. 4) Place breaded hearts in center of pan. Add a little olive oil if necessary. Continue to cook, turning hearts until golden brown. 5) Add stewed tomatoes and cleaned baby spinach. Cover and cook 3-4 minutes, or until spinach wilts and tomatoes get hot.
And you’re done! Serve as an appetizer, or part of your main course with pasta, rice, or quinoa 🙂