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Ingredients
- 10 Tbsp. extra-virgin extra virgin olive oil divided
- 2 med red onions cut into 1/2" dice
- 2 Tbsp. pine nuts
- 2 Tbsp. currants
- 1 tsp chili flakes
- 3 x garlic cloves thinly sliced
- 20 x baby artichokes trimmed and halved
- 1/4 c. sun-dry tomatoes
- 1 bn fresh basil leaves
- 20 x fresh mint leaves
- 1/4 c. coarsely-minced Italian parsley, Sea salt to taste
- 4 slc peasant bread grilled
Directions
- In a 12- to 14-inch saute/fry pan, heat 6 Tbsp. of the oil till almost smoking. Add in the onions, pine nuts, currants, chili flakes, garlic, artichokes and tomatoes and saute/fry till soft and very fragrant, 18 to 20 min.
- Remove from heat, allow to cold and stir in the herbs. Drizzle with the remaining extra virgin olive oil, season with sea salt and serve with the grilled bread.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 4 servings | |
| Calories 493 | |
| Calories from Fat 326 | 66% |
| Total Fat 37.03g | 46% |
| Saturated Fat 5.06g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 228mg | 10% |
| Potassium 949mg | 27% |
| Total Carbs 39.82g | 11% |
| Dietary Fiber 22.1g | 74% |
| Sugars 9.95g | 7% |
| Protein 8.74g | 14% |
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