Sundried Tomato and Artichoke Tango

This is a quick and easy recipe that is packed with flavor. The sun-dried tomatoes and artichoke hearts add a sweet and tangy flavor, while the red onion and garlic add a savory note. The vegetable broth and white wine (if using) add depth and richness to the sauce. This dish is perfect for a light and healthy weeknight meal.

This recipe was inspired by a trip to Italy that I took a few years ago. I was visiting the Cinque Terre, a string of five small villages perched on the cliffs of the Ligurian Sea. I had the pleasure of eating at a small trattoria in one of the villages, and I was served a dish of pasta with a sun-dried tomato and artichoke sauce. The flavors were so simple and yet so delicious, and I knew that I had to recreate the dish at home.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup artichoke hearts, quartered
• 1/2 cup red onion, chopped
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/4 cup white wine (optional)
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large saucepan over medium heat.
2. Add sun-dried tomatoes, artichoke hearts, onion, and garlic.
3. Cook for 5-7 minutes, or until softened.
4. Stir in vegetable broth and white wine (if using).
5. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Stir in Italian seasoning, salt, and pepper.
7. Serve over pasta, rice, or quinoa.

Why It Works

• The combination of sun-dried tomatoes, artichoke hearts, red onion, and garlic creates a flavorful and aromatic sauce.
• The vegetable broth and white wine (if using) add depth and richness to the sauce.
• The sauce is quick and easy to make, and it can be served over pasta, rice, or quinoa.