“This is one of the easiest, throw-together dishes I make. My 3-year-old DD and I absolutely love it. I'm pretty sure I could eat it every day.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. First, I usually chop my artichoke hearts and black olives into small-ish pieces. It makes the dish easier to eat and my DD prefers it that way.
  2. In a large skillet, saute onion in olive oil until tender.
  3. Add garlic, chicken broth, and basil (however much you like. I add a lot- about 2 T dried basil or 3-4 T fresh basil) and bring to a boil.
  4. Add canned tomatoes, juice and all, and reduce heat to medium-low.
  5. Add artichoke hearts and olives and heat until warm. Toss in feta cheese.
  6. Serve on top of angel hair pasta or even on spaghetti squash to make this gluten-free. YUM.

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