INGREDIENTS

  • 9 ounces frozen artichoke hearts , thawed
  • 1 tablespoon virgin olive oil
  • 1 teaspoon virgin olive oil
  • 1 head garlic , bulb cloves separated and peeled
  • 2 red bell peppers , cored, seeded and cut into julienne strips
  • 2 teaspoons red wine vinegar
  • 1/2 cup sun-dried tomatoes , chopped
  • 1/4 teaspoon honey
  • 1 shallot , minced
  • 1/8 teaspoon thyme , choppedor
  • 1/2 teaspoon fresh thyme , chopped
  • 1/2 teaspoon basil , choppedor
  • 2 tablespoons fresh basil , chopped
  • fresh ground black pepper
  • 1 pinch crushed red pepper flakes (optional)

DIRECTIONS

  1. Place artichoke hearts in a steamer basket over boiling water.
  2. Cover saucepan and steam 5-7 minutes or until tender.
  3. Remove steamer basket from saucepan and set aside.
  4. Heat oil in a heavy nonstick skillet over low heat.
  5. Sauté garlic 4-5 minutes, stirring occasionally, or until golden and tender.
  6. Season with salt, black pepper & crushed red pepper flakes to taste.
  7. Transfer garlic to a platter and set aside.
  8. Increase heat to medium and sauté bell peppers 3-4 minutes.
  9. Stir in next 6 ingredients and season with salt and pepper to taste.
  10. Add artichoke hearts and sauté 3 minutes.
  11. Stir in garlic and serve.