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Categories:
virgin olive oil virgin olive oil garlic red bell peppers red wine vinegar tomato honey shallot thyme basil fresh ground black pepper red pepper
Viewed: 21 - Published at: a year agoIngredients
- 9 ounces frozen artichoke hearts, thawed
- 1 tablespoon virgin olive oil
- 1 teaspoon virgin olive oil
- 1 head garlic, bulb cloves separated and peeled
- 2 red bell peppers, cored, seeded and cut into julienne strips
- 2 teaspoons red wine vinegar
- 12 cup sun-dried tomato, chopped
- 14 teaspoon honey
- 1 shallot, minced
- 18 teaspoon thyme or 12 teaspoon fresh thyme, chopped
- 12 teaspoon basil or 2 tablespoons fresh basil, chopped
- fresh ground black pepper
- 1 pinch crushed red pepper flakes (optional)
Method
- Place artichoke hearts in a steamer basket over boiling water.
- Cover saucepan and steam 5-7 minutes or until tender.
- Remove steamer basket from saucepan and set aside.
- Heat oil in a heavy nonstick skillet over low heat.
- Saute garlic 4-5 minutes, stirring occasionally, or until golden and tender.
- Season with salt, black pepper & crushed red pepper flakes to taste.
- Transfer garlic to a platter and set aside.
- Increase heat to medium and saute bell peppers 3-4 minutes.
- Stir in next 6 ingredients and season with salt and pepper to taste.
- Add artichoke hearts and saute 3 minutes.
- Stir in garlic and serve.
