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Tomatoes and Artichokes Oreganata
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2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
6 Roma tomatoes, seeded and chopped into 1-inch pieces
1 (8-ounce) package frozen artichoke hearts, thawed
1 tablespoon Italian dressing mix
1 tablespoons dried oregano
1 tablespoon balsamic vinegar
2 tablespoons minced fresh parsley leaves
In a large skillet, heat oil over medium heat. Add minced garlic and saute for 1 minute. Add tomatoes, artichoke hearts, and Italian dressing mix. Heat through thoroughly, about 4 to 5 minutes. Add oregano and balsamic vinegar and cook for 1 additional minute. Garnish with parsley and serve.
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Other Recipes from this Episode
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