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BROWSE

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GRILLED ARTICHOKES

with Roasted Tomato Vinaigrette

Active Time : 20 minutes
Total Time : 20 minutes
Serves : 6 servings
INGREDIENTS
  • 1 14.5 ounce can fire roasted diced tomatoes with garlic drained
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons light balsamic vinaigrette dressing
  • 2 14 ounce cans artichoke bottoms drained
  • - 100% extra virgin oil olive no-stick cooking spray
DIRECTIONS

In food processor or blender, combine drained tomatoes, basil and vinaigrette; process to desired consistency. Set aside.

Heat a grill pan over medium heat. Dry artichoke bottoms with clean paper towels; lightly spray with cooking spray. Place in grill pan; grill until browned on both sides and heated through.

Top with tomato vinaigrette.