Spanish Artichokes al ajillio

By bdeedman

Use canned or vaccum-sealed artichoke hearts. I have used grilled ones from a company called Monterey Farms out of California. These can be found in the produce section of some super markets.

Ingredients

• 1/2 cup virgin olive oil
• 2 tablespoons non-dairy spread like Earth Balance
• 1 bulb garlic, peeled and minced
• 10 cherry tomatoes cut in half
• 2 tablespoon dry white wine
• 1 can or 1 package of artichoke hearts (about 2 cups)
• Freshly cracked pepper
• Sea salt

Preparation

Step 1

Add olive oil and non-dairy spread into a skillet and turn heat to medium
Add garlic and cook stirring often for 2 minutes. If garlic is turning brown too quickly turn heat to low
Add tomatoes and cook stirring for 2 minutes
Add wine and cook down for 2 minutes
Add artichoke hearts and cook for 5 minutes.
Add pepper and salt to taste
Garnish with rosemary sprig (optional)
Serve