Total Time
36mins
Prep 20 mins
Cook 16 mins

This comes originally from the food section of the Houston Chronicle and it notes that this recipe was adapted from a Contadina recipe.I usually increase the amount of garlic and fresh basil.

Ingredients Nutrition

Directions

  1. Drain artichoke marinade into a 2 quart casserole; quarter artichokes and set aside.
  2. Add onion and garlic to marinade.
  3. Cover with a lid or plastic wrap and microwave on high 6 to 8 minutes, or until onions are tender.
  4. Drain juice from tomatoes into onion mixture.
  5. Coarsely chop tomatoes and add to onion mixture, along with tomato paste, artichoke hearts, and water.If using dried basil add it now too.
  6. Cover and microwave on high 8 minutes, or until bubbly hot.
  7. Stir in fresh basil if you're using it and serve over any variety of cooked pasta.
  8. Sprinkle with parmesan cheese and serve.

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