Artichokes in Spicy Tomato Sauce

Artichokes in Spicy Tomato Sauce
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Artichokes in Spicy Tomato Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 jar Spagnia quartered artichoke hearts
  • 2 tbdp Spagnia extra virgin Spanish olive oil
  • 5 cloves garlic
  • 1/2 Onion
  • 1 Spanish Pepper
  • 1/2 cup Tomato Puree
  • Sea Salt
  • Freshly Cracked Black Pepper
  • 1/8 tsp White Sugar
  • 1/4 tsp Dried Parsley
  • Fresh Parsley
Servings:
Units:
Ingredients
  • 1 jar Spagnia quartered artichoke hearts
  • 2 tbdp Spagnia extra virgin Spanish olive oil
  • 5 cloves garlic
  • 1/2 Onion
  • 1 Spanish Pepper
  • 1/2 cup Tomato Puree
  • Sea Salt
  • Freshly Cracked Black Pepper
  • 1/8 tsp White Sugar
  • 1/4 tsp Dried Parsley
  • Fresh Parsley
Servings:
Units:
Instructions
Fresh Pesto (you can make this in advance)
  1. Drain artichoke quarters and rinse them under cold running water, pat them dry with paper towels and set aside, thinly slice 5 cloves of garlic, finely dice 1/2 of an onion and thinly slice 1 Spanish hot pepper.
  2. 2. Heat a non-stick frying pan with a medium-heat and add 2 tablespoons of extra virgin Spanish olive oil, about a minute after adding the olive oil add the diced onions, sliced garlic and sliced peppers and mix with the oil, mix continuously and cook for about 2 minutes, then add the artichoke hearts, season with sea salt and freshly cracked black pepper and mix everything together, mix occasionally for about 3 minutes.
  3. Lower the fire to a LOW heat and add a 1/2 cup of tomato puree and season again with sea salt, freshly cracked black pepper, a pinch of white sugar and a 1/4 teaspoon of dried parsley and mix everything together until well combined, simmer for 4 minutes.
Finishing the dish
  1. Transfer everything into a plate and garnish with freshly chopped parsley.