Ingredients
6 Tbs. extra-virgin olive oil
1 can (14 oz.) artichoke hearts, drained, quartered, and patted dry
1 jar (7 oz.) roasted red peppers, drained, patted dry, and cut into 1/4-inch slices
1 lb. frozen cheese tortellini
1 medium onion, thinly sliced
1-1/2 tsp. dried oregano
12 cloves garlic, thinly sliced
1/2 cup dry white wine
1/2 cup Kalamata olives, pitted and halved
1 cup crumbled feta (about 4-1/2 oz.)
Fine Cooking
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1 can (14 oz.) artichoke hearts, drained, quartered, and patted dry
1 jar (7 oz.) roasted red peppers, drained, patted dry, and cut into 1/4-inch slices
1 lb. frozen cheese tortellini
1 medium onion, thinly sliced
1-1/2 tsp. dried oregano
12 cloves garlic, thinly sliced
1/2 cup dry white wine
1/2 cup Kalamata olives, pitted and halved
1 cup crumbled feta (about 4-1/2 oz.)
Description
Fine Cooking
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