Artichokes Al Ajillo

by Monica Bennion on August 9, 2015

Artichoke HeartsArtichokes 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.

INGREDIENTS
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
Sea salt

DIRECTIONS
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

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: