Recipe courtesy of Sandra Lee

Tomatoes and Artichokes Oreganata

Name: Tomatoes and Artichokes Oreganata
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Cuisine: italian
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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Level: Easy
Total: 20 min

Prep: 12 min
Cook: 8 min

Yield: 6 servings

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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.