| Level: | Easy |
| Total: | 20 min |
| Prep: | 12 min |
| Cook: | 8 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons minced garlic
- 6 Roma tomatoes, seeded and chopped into 1-inch pieces
- 1 (8-ounce) package frozen artichoke hearts, thawed
- 1 tablespoon Italian dressing mix
- 1 tablespoons dried oregano
- 1 tablespoon balsamic vinegar
- 2 tablespoons minced fresh parsley leaves
Instructions
- In a large skillet, heat oil over medium heat. Add minced garlic and saute for 1 minute. Add tomatoes, artichoke hearts, and Italian dressing mix. Heat through thoroughly, about 4 to 5 minutes. Add oregano and balsamic vinegar and cook for 1 additional minute. Garnish with parsley and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 81 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 2 mg |
| Sodium | 41 mg |
Reviews
LOVED this! Made it with marinated artichoke hearts, since that was what I had on hand. Start the garlic over medium to med-low so it doesn’t burn. The tomatoes cook down soft & silky & the balsamic kicks the flavor up wonderfully. No parsley for me – don’t like it. If it’s too watery, turn up the heat so it boils off!
I was intrigued to try this recipe after seeing her show, somewhat hesitant to try it after reading the mixed comments, but did anyway. LOVED it!!!
I think it must be just a matter of taste buds when it comes to the oregano. I changed nothing in this recipe and it was perfect EXCEPT the time it took to make it… used a bit more time than what 8 minutes?
Also was thinking that the reviews that said it was too watery were maybe not seeding the Romas first? I didn’t see/hear her mention that on the show, but I do follow recipes to the tee and was suprised at how much juice came out/off when I did seed them. Their artichokes also may not have been fully defrosted adding water to the mixture as they thawed while cooking.
My friend called me about this recipe. It was the best. I changed it a bit to suit our taste. 1 clove garlic, instead of 2, Gourmet Cesar instead of Italian, and no oregano (Since we don’t like it) and instead I put in a pasta seasoning mixture.
This is a keeper
Since the reviews for this recipe were so mixed, I decided to just make the angel hair pasta and top it with some Prego. It was fine
I used a teapsoon of oregano and it came out really great. It is a quick and easy sidedish. I have also put it on chicken and then baked it in the oven with either a little parmesan or mozzerella on it.
I use this recipe all the time but I serve it over pasta rather than as a side dish. I also often add sliced roasted or baked chicken for a delicious meal!
The taste was horrid. Quite overpowered by the bitter, nasty oregano. The texture was also awful. Mealy and watery. Ran all over on the plate. A complete disaster.
I didnt knopw people could comment on recipes until recently. Had i known I never would have wasted an ounce of time on this one. The people are right — TOO MUCH OREGANO! Plus the tomatoes and artichokes are mushy-mushy. The whole thing was inedible.
Loved this! Easy to make and so good for you! Even my husband who hates artichoke hearts loved it!
and the dried oregano did nothing for the dish. If you use fresh tomatoes, use fresh ingredients for the rest of the recipe.