Tomatoes and Artichoke Hearts


  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 4 plum tomatoes, halved lengthwise and sliced crosswise into ½-inch pieces
  • 1 can (14 ounces) artichoke hearts, drained and halved
  • Coarse salt and ground pepper

1. In a large nonstick skillet, heat olive oil over medium heat. Add garlic cloves; cook until fragrant, about 1 minute. Add plum tomatoes; cook, stirring occasionally, until beginning to soften, 5 to 6 minutes. 2. Add artichoke hearts; cook until heated through, 2 to 3 minutes. Season with coar...

View full recipe at SpringPad


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