© 2012 DVO
Canned food is nothing more than steamed food, which is why artichoke hearts take so well to the can, as does anything that needs to be boiled or steamed for a long time. The one thing they lack is flavor like most steamed ingredients they tend to be bland. Enter bruschetta, a chunky jarred tomato sauce/condiment that is redolent with olive oil, garlic, and herbs. In this recipe it is turned into a vinaigrette that infuses its flavor into seared canned artichokes. Don't overcook the artichokes. Canned ingredients are cooked already all you need to do is add flavor.
| 2 tablespoons extra-virgin olive oil |
| 1 cup chopped onion, fresh or frozen |
| 1 teaspoon chopped garlic, fresh or jarred organic |
| 1 (14-ounce) can artichoke hearts, drained and quartered |
| salt and ground pepper to taste |
| 1 cup tomato bruschetta, jarred or fresh |
| 2 teaspoons red wine vinegar |
| 1 tablespoon chopped Italian (flat leaf) parsley |
Heat half of the oil in a large skillet over medium-high heat. Add the onion and sauté until just tender. Add the garlic and sauté for another 30 seconds. Add the artichoke hearts, season with salt and pepper, and sauté until the artichoke hearts brown lightly, about 5 minutes.
Add the bruschetta, vinegar, and remaining olive oil heat to simmering. Stir in the parsley, and serve warm with slices of crusty bread and a hard grating cheese, such as Asiago, if desired.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
© 2012 DVO
