Tomatoes and Artichokes Oreganata


  • 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
  • + 1 more ingredients
    • 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.

View full recipe at SpringPad


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