Artichoke Hearts Provencal
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Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • 2 Tbsp olive oil
  • 2 Tbsp minced garlic
  • 2 (14 oz) jars quartered artichoke hearts, drained
  • 2 Tbsp capers
  • ¼ cup black olives, chopped
  • 2 cups peeled, seeded, chopped tomatoes (~ 3 tomatoes), or 1½ cans diced tomatoes
  • 1 cup white wine
  • 3 Tbsp fresh basil, chopped (** or 1 Tbsp dried basil)
  • 2 Tbsp fresh oregano, chopped (** or 2 tsp dried oregano)
  • a pinch fine grain sea salt + more to taste
  • a pinch freshly ground black pepper + more to taste
Instructions
  1. In a pan, over medium heat, add the oil, and garlic, and sauté less than 30 seconds.
  2. Add the artichoke hearts, capers, olives, and tomatoes, and continue cooking until the tomatoes are soft
  3. Add the wine, basil, and oregano
  4. Simmer until the sauce has reduced by about ¼.
  5. Season with salt and pepper to taste
  6. Cook the noodles until al dente
  7. You may toss the spaghetti with the sauce in the pot, reserving a small amount of the sauce to add as a garnish on top, or you may place the cooked spaghetti in a serving bowl and ladle the sauce on top.
  8. Serve immediately
Notes
Nutritional Data by %
% Protein: 10
% Carbs: 31
% Fat: 37
Nutrition Information
Serving size: ¼ Total Recipe Calories: 315 Fat: 19.38 Carbohydrates: 24.75 Sugar: 3 Protein: 8
Recipe by Veggies By Candlelight at https://www.veggiesbycandlelight.com/artichoke-hearts-provencal-over-pasta/