I started thinking how much I love artichokes. Fresh ones are an expensive treat, of course, and even frozen or canned artichoke hearts can be pricey. But I do love to liven up quick dinners with them. One of my favorite suppers is to make a veggie-filled tomato sauce for pasta:
While the pasta water comes to a boil assemble the following:1 can petite diced tomatoes 1 can nice organic tomato sauce (if you don’t have homemade) 1 can quartered artichoke hearts 1/2 can sliced black olives 1/2 cup sliced green stuffed olives handful of pignoli nuts chopped basil minced garlic a little salt a splash of each red wine and olive oil
In a medium saucepan, heat olive oil and saute pignoli nuts and minced garlic until golden, add wine and heat through, then mix in remaining ingredients and simmer uncovered until pasta is al dente. Serve with grated cheese. Makes enough for leftovers! Other vegetables such as diced zucchini, mushrooms, greenbeans, ccut up broccoli, cauliflower, etc., can be added. Red Kidney beans, garbanzo beans, or others can also be included.
How about this one:1 can quartered artichoke hearts 1 zucchini, diced 1/2-3/4 cup italian seasoned breadcrumbs handful of grated cheese enough olive oil to make breadcrumbs moist paprika, garlic powder, onion powder, dried parsley
mix together in an ovenproof pan, then toast in the oven at 400º for about 10 minutes, stir, then broil ’til top starts to brown. Serve sprinkled with lemon.
This recipe is one of Nonna’s served at many a Sunday dinner.2 packages of frozen artichoke hearts, prepared according to package and drained 1 clove thinly sliced garlic sprinkle of salt generous pouring of olive oil juice of 1 lemon
Let artichokes marinate in the other ingredients until cooled to room temperature and serve.