Tomatoes and Artichokes Oreganata

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  • Level: Easy
  • Total: 20 min
  • Prep: 12 min
  • Cook: 8 min
  • Yield: 6 servings
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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


  1. 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.