Although this dish is wonderful and comforting hot out of the oven, with grated Asiago or goat cheese stirred in, it’s also great without that extra fat. It’s even good cool or at room temperature, especially with the hot summer we’re having in the Midwest. We love this dish, which I adapted from 50 Ways With Vegetables by Rosemary Wadey, and eat it fairly often.
I substitute a sliced Vidalia or other sweet onion for the baby onions because I prefer them. And there’s more surface to brown, which I think adds more flavor. I also leave out the olives, lemon juice and capers. I tend to use canned tomatoes because I always have the ingredients on hand, and the dish has more sauce that way.
Artichoke Hearts and Tomatoes Provençale
2 15-oz. cans artichoke hearts, drained and quartered
1 Vidalia, peeled and sliced
1 tbsp. extra virgin olive oil
2 cloves garlic, crushed or minced
1 28-oz can undrained Italian plum tomatoes, or 4 large fresh tomatoes, peeled and chopped roughly
2 heaping tbsp. tomato paste (I use the kind in the tube so nothing is wasted)
1/4 cup white wine (a little more doesn’t hurt!)
2 tbsp. sugar
12 black olives (optional)
2 tbsp. lemon juice (optional)
1 tbsp. capers (optional)
Salt and pepper to taste
Chopped parsley, basil or cilantro for garnish
Spray a two-quart casserole and add artichokes.
Fry the onions in the oil in a skillet until beginning to brown, stirring frequently. Transfer to casserole. Turn oven on to 350 degrees.
Add garlic, tomatoes with juice, tomato paste, wine and sugar to skillet and bring to boil. Lower heat and simmer for 10 minutes. Taste and add salt and pepper to taste.
Pour into casserole and toss to distribute ingredients. Cover with foil and bake 30 to 40 minutes, until hot and bubbling.
Serves 4 to 6.
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