Artichoke Olive Stir-Fry


1/3 cup sun-dried tomatoes
1 1/2 cups marinated artichoke hearts (cut in half)
1 cup thinly sliced carrots (I use a salad shooter)
1 cup thinly sliced celery (salad shooter)
1 red/yellow/orange pepper, sliced as for a stir-fry
1 -1 1/2 cups marinated and pitted mixed olives
onion and garlic to taste
Do not drain any of the ingredients.
12 oz. or more of your favorite cooked pasta
3 tablespoons of capers (I rinse mine, as they tend to be salty)
Your favorite vegetables (spinach, zucchini, etc) can be substituted/added.

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