Directions

1. On a nonstick skillet, heat the olive oil until shimmering.
2. Blot any excess moisture from the artichoke hearts and add them to the pan.

3. Add the red onion petals, fine sea salt, and Espelette pepper and cook for 6-8 minutes or until the red onion is tender and the edges of the artichoke hearts are golden brown.

4. Sprinkle on the Mishmish blend and drizzle on the honey, stirring gently to coat the artichokes evenly as they continue to caramelize with the spices and honey.

5. Remove the pan from heat and finish with lemon juice and parsley.

6. Enjoy!