Ingredients
- 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
Directions
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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By mrshmlong_1954
Woodland, 43
on March 19, 2010
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I was intrigued to try this recipe after seeing her show, somewhat hesitant to try it after reading the mixed comments, but did anyway. LOVED it!!!
I think it must be just a matter of taste buds when it comes to the oregano. I changed nothing in this recipe and it was perfect EXCEPT the time it took to make it... used a bit more time than what 8 minutes?
Also was thinking that the reviews that said it was too watery were maybe not seeding the Romas first? I didn't see/hear her mention that on the show, but I do follow recipes to the tee and was suprised at how much juice came out/off when I did seed them. Their artichokes also may not have been fully defrosted adding water to the mixture as they thawed while cooking.
By sajeffrey1_9189391
York, PA
on April 18, 2009
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My friend called me about this recipe. It was the best. I changed it a bit to suit our taste. 1 clove garlic, instead of 2, Gourmet Cesar instead of Italian, and no oregano (Since we don't like it and instead I put in a pasta seasoning mixture.
This is a keeper
By riawusti_11787409
Cambridge, MA
on April 14, 2009
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Since the reviews for this recipe were so mixed, I decided to just make the angel hair pasta and top it with some Prego. It was fine
Read all 29 reviews