Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 onion, cut into thin strips 1-2 fennel, cut into thin strips 3 cups crushed tomatoes 3 cloves garlic, smashed and peeled 1-2 Tablespoons fresh oregano leaves 1 teaspoon dried oregano leaves 1 cup flat leaf parsley, chopped 1-2 cups artichokes, coarsely chopped Salt DIRECTIONS In a large lidded pot over medium heat, stir together onion and fennel. Salt lightly and cook until tender and browned. Add remaining ingredients, stir well and cook covered for 30 minutes. Stir well before serving. Cover and refrigerate leftovers. Copyright © 2020 Stefanie Samara Hamblen |
