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Artichokes with Tomatoes and Garlic

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If you are looking for a simple appetizer recipe, this is the one. I like to grill artichokes just right after defrosting them. This extra step will make them to look and taste better.  I have a mini gas grill on my backyard that make this process simple. However, you don’t have to grill artichokes before cooking, they will be delicious anyway. 

Prep Time: 10 min Cook Time: 10 min


Ingredients:

1 pack frozen artichoke hearts
10 cherry tomatoes cut in halves
5 garlic cloves, minced
2 thyme springs
2 tbs. olive oil
1 tbsp. butter (optional, use more olive oil instead)
½ lime or lemon juice
Salt, to taste
Black pepper 

Grill the artichokes, buy grilled ones, or skip this step.

In a large skillet, warm olive oil and butter (optional) over a medium heat. Add garlic and cook for 30 seconds; then add tomatoes and thyme. Sauté tomatoes for a couple minutes and add white wine. Cook down the wine for another couple of minutes and add artichoke hearts. Add pepper, salt and lime or lemon juice and cook for a final 5 minutes. Serve warm or cold: both ways are delicious. 

Sincerely,
Nellie



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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog