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Not sure if you're looking for something with meat.  This one's meatless but tasty if you're an artichoke fan.  It's best made ahead and reheated.  I like it with cheese or meat tortellini or ravioli.    

2 jars (6 oz. each) marinated artichoke hearts in oil
2-3 T. olive oil
1 medium onion, chopped
2 T. minced garlic
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 tsp. coarsely ground black pepper 
1/2 tsp. salt
Pinch of dried red pepper flakes (or to taste)
1 can (28 oz.) plum tomatoes, chopped and with their juice
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped Italian parsley

Drain artichoke hearts, reserving the marinade.

Heat olive oil in large saucepan. Add onions, garlic, oregano, basil, black pepper, salt, red pepper flakes and reserved artichoke marinade. Saute over medium-low heat until onions and garlic are soft and translucent, about 10 minutes.  Add tomatoes and simmer for 30 minutes.  Add artichoke hearts, Parmesan, and parsley. Stir gently, and simmer another 5 minutes.  Taste for seasoning.

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