Ingredients
- 2 tablespoons extra virgin olive oil
- 2 celery stalks diced
- 1 onion diced
- 2 garlic cloves minced
- ½ cup cherry tomatoes chopped
- ¼ cup white wine
- 2 tablespoons white wine vinegar
- 1 14-ounce can artichoke hearts, drained and chopped
- ¼ cup pitted green olives chopped
- 1 tablespoon capers chopped
- ¼ teaspoon red pepper flakes
- 2 tablespoons basil chopped
Instructions
- Heat the oil in a skillet or sauté pan over medium heat. Add the celery and onion, and sauté 4 to 5 minutes. Add the garlic and sauté 30 seconds. Add tomatoes and cook 2 to 3 minutes. Add wine and vinegar to deglaze pan, increasing heat to medium-high and scraping up any bits stuck to the pan.
- Add the artichokes, olives, and capers and simmer, reducing liquid by half, about 10 minutes. Mix in the basil.
Video
Notes
Ingredient Tip: Frozen artichoke hearts may be used in place of the canned artichokes. Simply thaw them in the refrigerator or at room temperature prior to chopping.