Marinated Artichoke Kebabs


  • 12 jarred marinated artichoke hearts, halved, with marinade
  • 6 ounces part-skim mozzarella cheese, cut into 12 ½ inch cubes
  • 3 dry-packed sun-dried tomatoes, cut into fourths

1 In a large bowl, combine artichoke hearts, mozzarella cheese and tomatoes. 2 Cover and refrigerate overnight, or at least 1 hour. 3 To assemble, thread 1 artichoke, 1 piece dried tomato and 1 cube of cheese on each toothpick, weding tomato between two larger items. 4 Brush with marinade and ...

View full recipe at SpringPad


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