Tomatoes and Artichoke Oreganata
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 6 roma tomatoes, seeded and chopped
- 1 (8 ounce) package frozen artichoke hearts, thawed
- 1 tablespoon Italian salad dressing mix
- 1 tablespoon dried oregano
- 1 tablespoon balsamic vinegar
- 2 tablespoons minced fresh parsley leaves
directions
- In a large skillet, heat oil over medium heat. Add minced garlic and saute 1 minute. Add tomatoes, artichoke hearts and Italian dressing mix. Heat through thoroughly (about 4 - 5 minutes).
- Add oregano and balsamic vinegar, cook for 1 additional minute.
- Garnish with parsley and serve.
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RECIPE SUBMITTED BY
Hi... I am Diane, I live in St. Charles, Missouri (near St. Louis) and I am "The Mighty Assistant" in a probation office. For fun I enjoy live music, playing pool, several crafts and playing with my cat Sly and Harley the dog.
I've always enjoyed cooking and love to try new things. I received a bread machine last Christmas and have been having fun trying out all different types of breads.
I have recently become addicted to weekend mornings with the Food Network. My favorites are Rachael Ray, Sandra Lee and Paula Deen.