Artichokes cooked in olive oil with tomatoes and garlic make for a fantastic appetizer. Serve alongside Sparkling Wine or a dry and crisp white wine such as our Jana Napa Valley Sauvignon Blanc.
½ cup virgin olive oil
2 tablespoons non-dairy spread like Earth Balance
1 bulb garlic, peeled and minced
10 cherry tomatoes cut in half
2 tablespoon dry white wine
1 can or 1 package of artichoke hearts (about 2 cups)
Freshly cracked pepper
Add olive oil and non-dairy spread into a skillet and turn heat to medium. Add garlic and cook stirring often for 2 minutes. If garlic is turning brown too quickly turn heat to low. Add tomatoes and cook stirring for 2 minutes. Add wine and cook down for 2 minutes. Add artichoke hearts and cook for 5 minutes. Add pepper and salt to taste. Garnish with rosemary sprig (optional). Serve!
Recipe courtesy of Tabatha at Kitchen Nirvana