Food Network: Sauteed Artichoke Bottoms

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Sauteed Artichoke Bottoms
Recipe courtesy Sandra Lee

Ingredients
2 (14.5-ounce) cans water-packed artichoke bottoms, drained and rinsed
2 tablespoons fresh lemon juice (about 1/2 a lemon)
1 medium sweet onion, finely chopped
1 tablespoon extra-virgin olive oil
6 plum tomatoes, seeded and diced
1 1/2 teaspoons Italian seasoning
2 tablespoons fresh basil leaves, shredded
Kosher salt and freshly ground black pepper

Instructions
In a bowl, combine and toss drained and rinsed artichoke bottoms with
lemon juice. Set aside.

In a large frying pan over medium heat, sweat onions in oil until translucent. Add tomatoes and cook
until heated through, about 1 minute. Stir in Italian seasoning and shredded basil leaves. Add in

artichoke bottoms with lemon juice and sprinkle with salt and pepper. Cover pan and reduce heat to
low. Simmer for 10 minutes.

To serve, remove artichoke bottoms and place on serving plate so the hollow side is up. Fill with
tomato-onion mixture.