Artichokes with Garlic and Red Peppers

[Guest guest]

Artichokes with

Garlic and Red Peppers

 

9 oz. frozen artichoke hearts, thawed

1 tbsp.

plus 1 tsp. virgin olive oil

1 garlic bulb, cloves separated and peeled

2

red bell peppers\cooked, cored, seeded and cut into julienne strips

2 tsps.

red wine vinegar

1/2 cup sun dry tomatoes, chopped

1/4 tsp. honey

1

shallot, minced

1/8 tsp. thyme, or 1/2 tsp. fresh, chopped

1/2 tsp. basil,

or 2 tbsps. fresh, chopped

 

Place artichoke hearts in a steamer basket

over boiling water. Cover saucepan and steam 5 to 7 minutes or until tender..

Remove steamer basket from saucepan and set aside. Heat oil in a heavy nonstick

skillet over low heat. Sauté garlic 4 to 5 minutes, stirring occasionally, or

until golden and tender. Season with salt to taste. Transfer garlic to a platter

and set aside. Increase heat to medium and sauté bell peppers 3-4 minutes.. Stir

in next 6 ingredients and season with salt and pepper to taste. Add artichoke

hearts and sauté 3 minutes. Stir in garlic and serve. Serves 4.