Tomatoes and Artichokes Oreganata (Sandra Lee) |
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Prep Time: 12 Minutes Cook Time: 8 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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:
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.
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