Name: Tomatoes and Artichokes Oreganata
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
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

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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: Garden Italian

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Total:: 20 min
Prep:: 12 min
Cook:: 8 min

Yield:: 6 servings

Level:: Easy

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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