Artichokes Over Pierogies
Courtesy of Franklin Becca
Potato/onion pierogies (check pasta section of store - be careful and check for wheat/gluten)
1 large can diced tomatoes
1 can artichoke hearts (10-12) count
2 medium sized onions
3 cloves fresh garlic
Spices: use whatever you like to flavor this!
Saute onions and garlic in olive oil in a large frying pan. When they are beginning to brown, add the can of diced tomatoes (including juice) and also add the artichoke hearts (chopped up). Saute all of these together and let simmer. In the meantime, boil water and drop pierogies in. They are done when they float. Serve pierogies on plate and put some of artichoke mixture over pierogies. Sounds weird but tastes great!
For some protein with this meal I usually serve beans or peas in some kind of cool recipe! Serves: 5-6
See other recipes submitted by Chet Day