 Do you love artichokes, but you don't like all the rigmarole and the process you have to go through just to get them ready to eat? Well today I'm going to show you how to make them. We're going to be using some frozen artichoke hearts and all we have to do is toss those into a pan with some olive oil. We're going to add some garlic and some lemon and some feta cheese. It's really simple. It's very quick and you're going to love them. I'm Rockin' Robin and I'm going to show you how to do it right after my chef joke. Okay, so here's our chef joke for today. Actually, there'll be another one a little bit later, so stay tuned for that. Alright, so what is a chef's favorite wrestling movie? The artichoke. So before we start cooking, we're going to want to slice up some fresh garlic and then chop it up really fine so there's no really big large chunks. Okay, so we're ready to start cooking. I have a smaller pan here just because I'm only making 8 ounces of artichoke. So this is big enough to get a nice single layer. I'm going to turn my temperature on to medium-high if my stove cooperates. Let that get a little warm and then I'm going to add some olive oil to this. Probably, I don't know, a couple teaspoons. And I'm going to let that get hot. And while that's getting hot, we're going to open up our artichokes. Now remember, you don't have to defrost your artichokes. Just use them fresh out of the freezer. So once your oil gets hot, you can tell by how runny it gets or it gets very liquidy. You're going to go ahead and toss in those artichokes. Now, if your pan is really hot and the artichokes come out of the freezer, it may spit up at you, so be very careful about that. I brought out my splatter guard just in case. So you want to spread these out in a single layer so that everyone is touching the bottom of the pan. So we've got our temperature on medium-high. We want it high enough now so that we can, you know, sear these up. So they're going to cook about seven minutes, but we're going to check them at about five just to see how they're doing. So put your lid on these and let them go. Okay, it must be time for Chef's joke number two. Here we go. What vegetable did Noah leave off the ark? And don't say artichoke. The leek. Okay, it's been four minutes. I'm going to air on the side of caution here and check them a little early. Let's see what we got. Oh, yeah, you can see already the browning that's going on, right? You can see that on the edges of the artichokes. Just flip these over. See, this is what you want right there. That's what you're looking at. Look at that. So I'm going to flip these over and kind of char up the second side. So check yours at four minutes instead. It just really depends on how high your temperature is. And I can't really tell you when I'm not in your kitchen how high you want to do that or how long you want to let it go. All right, it's been another couple of minutes. Let's have a look to see here. Oh, man, these look great. Perfect. All right, so now I'm going to add the garlic to this and just let that cook up for a minute. I'm going to turn the heat down just a bit because I don't want that garlic to burn. So we got that in there. I'm going to add a little bit of salt. And we're just going to saute that up a little bit. The artichokes are basically done. They're nice and soft and tender. They've got that nice brown coating full of flavor. And we're going to add our lemon zest. Now, remember, I have my temperature down to low. This is an organic lemon, by the way. And I love lemon zest. The oils are just fantastic. Don't grate too deeply into this. Just go one little swipe and rotate. Okay, that should do it. Now I'm going to cut that lemon with a serrated knife and pull out my serrated knife. And here we go and cut that in half. And then I'll use my press here. And we're just going to squeeze enough lemon juice right around. Turn off the heat. Give it a toss. The only thing left is I'm going to add a little bit of feta cheese. My hands are clean, so I like to use my hands. I like to break up the cheese a little bit, like the smaller chunks. Sprinkle that in there as much as you want. There's no set amount. And if you want to add other things, I mean, I could see adding maybe some sliced almonds to this or just, you know, another vegetable even. Or you can serve it just like this. It's wonderful. Now, since I have fresh basil on hand, I have a little plant over here. I'm going to add some to the top of my dish because fresh basil is just amazing. It's one of my favorite herbs. If you've been watching my channel, you know that. So I'm just going to grab a couple of leaves and add this for some nice fresh flavor. You just want to cut it up. Oh, the smells are amazing in here. But literally, this dish cooked up 10 minutes. You're done. I mean, I can whip this up so quickly and it's so delicious. So let me put some here on my plate. See if I can get some on there and take a nice bite. I love this dish on its simplicity. And yet, it's like a dish that you would find in a restaurant. It's the flavors are that good. And I'll toss on some basil. And man, that is just beautiful. God, it smells so good in here. I wish you could smell it. All right, so let me take a taste here. The lemon, the brightness, the basil, the garlic, everything together, fantastic. Using the frozen artichokes is like having fresh without any of the work. That's the beauty of this. If you like vegetable recipes, I've got several that are excellent, that are just so good. And one that you might want to try is my roasted vegetables over a pesto sauce with a balsamic reduction. Oh my God, it's so good. You got to try that one as well. Thank you so much for watching. If you enjoyed today's video, smash the like button for me to let me know. And leave me a comment. Maybe you have a recipe request. I'd love to hear it. Thanks again, and we'll see you back here next week for another rockin' recipe.