Tomatoes And Artichoke Oreganata - cooking recipe

Ingredients

2 tablespoons olive oil
2 teaspoons minced garlic
6 roma tomatoes, seeded and chopped
1 (8 ounce) package frozen artichoke hearts, thawed
1 tablespoon Italian salad dressing mix
1 tablespoon dried oregano
1 tablespoon balsamic vinegar
2 tablespoons minced fresh parsley leaves

Preparation

In a large skillet, heat oil over medium heat. Add minced garlic and saute 1 minute. Add tomatoes, artichoke hearts and Italian dressing mix. Heat through thoroughly (about 4 - 5 minutes).
Add oregano and balsamic vinegar, cook for 1 additional minute.
Garnish with parsley and serve.