Fresh Tomato Olive Artichoke
Bursting with Mediterranean flair, this Fresh Tomato Olive Artichoke recipe is a vibrant and flavorful dish that’s as versatile as it is delicious. Sweet cherry tomatoes, briny Kalamata olives, and tender marinated artichoke hearts come together in a medley of fresh, bold flavors, all enhanced by fragrant garlic, fresh basil, and a zing of lemon juice. Sautéed in just minutes with extra-virgin olive oil, this recipe is a quick and easy way to elevate your weeknight meals. Whether served warm as a side dish, tossed with pasta for a satisfying main course, or spooned over crusty bread for an irresistible appetizer, this Mediterranean-inspired masterpiece is a celebration of fresh, wholesome ingredients. Perfect for entertaining or enhancing your next family meal, this dish is a must-try for anyone who loves simple yet elegant flavors.
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Recipe Information
Ingredients
- 2 cups Cherry tomatoes
- 0.75 cup Kalamata olives
- 1 cup Marinated artichoke hearts (quartered)
- 3 tablespoons Extra-virgin olive oil
- 2 cloves Garlic
- 0.25 cup Fresh basil leaves
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Wash and halve the cherry tomatoes. Set aside.
Pit and slice the Kalamata olives into halves or quarters, depending on your preference.
If needed, drain the marinated artichoke hearts and cut them into bite-sized quarters.
Peel and finely mince the garlic cloves.
Heat the extra-virgin olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Add the halved cherry tomatoes and cook for 4-5 minutes, stirring frequently, until they soften slightly and release some of their juices.
Stir in the Kalamata olives and artichoke hearts. Cook for an additional 3 minutes to let the flavors meld together.
Remove the skillet from heat and stir in the chopped fresh basil leaves, lemon juice, salt, black pepper, and optional crushed red pepper flakes for added heat.
Taste and adjust seasonings as needed.
Serve warm as a side dish, toss with pasta for a main course, or spoon over crusty bread for an appetizer. Garnish with additional basil if desired.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 2.6 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 361 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
