Artichoke Recipe
Parmesan, diced tomato, croutons, kidney beans. Served daily
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Ingredients
Drain and rinse the canned artichoke hearts, kidney beans, and diced tomatoes. Set aside.
- 2
Chop Garlic
Peel and finely mince the garlic cloves.
Cooking
- 3
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
- 4
Combine Ingredients
Add the drained artichoke hearts, kidney beans, and diced tomatoes to the skillet. Stir well to combine.
- 5
Season the Mixture
Sprinkle in salt, black pepper, and Italian seasoning. Stir well to ensure all ingredients are coated with the seasonings.
- 6
Cook and Warm Through
Cook the mixture for about 5-7 minutes, stirring occasionally, until heated through.
Serving
- 7
Add Parmesan and Croutons
Remove the skillet from heat. Stir in the grated Parmesan cheese until melted and well mixed. Top with croutons.
- 8
Serve
Spoon the mixture into serving bowls and enjoy warm.
