Artichokes In Bruschetta Vinaigrette


Serves: 6
Total Calories: 74

Ingredients

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

Directions:

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.

Nutritional Facts:

Serves: 6
Total Calories: 74
Calories from Fat: 40

This Artichokes In Bruschetta Vinaigrette recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.


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