1 (28-ounce) can whole tomatoes, undrained and coarsely chopped
1 bay leaf
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup sliced ripe olives
2 tablespoons thinly sliced fresh basil
How to Make It
Preheat oven to 375°.
Cook artichokes in boiling water 5 minutes. Drain; set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add artichokes, celery, and next 5 ingredients (through bay leaf); cook 5 minutes or until thoroughly heated. Discard bay leaf. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with cheese and olives. Cover and bake at 375° for 20 minutes. Uncover and bake an additional 35 minutes or until sunchokes are tender and cheese is golden brown. Sprinkle with basil.
This was very tasty. I didn't have celery, so used a bit of celery seed and I did not have olives, but the flavors were enough without them. I would make this again and try it with the celery and olives and fresh parm instead of dried.
I searched all over for a recipe for some sunchokes and this one was delicious! I used kalamatta olives and used a little more than the recipe called for. It was very tasty. My husband put some on tortilla chips and it was like a delicious new nacho!
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