Pierogies, Artichokes and Tomatoes

Pierogies, Artichokes and Tomatoes

Here’s a meal using mostly prepared ingredients that’s quick and easy, and we like it a lot. If you’ve never tried pierogies, they’re similar to ravioli: a large pasta shell with a filling.

PIEROGIES WITH ARTICHOKES AND TOMATOES

1 pound package of Mrs. T’s frozen potato and onion pierogies
2 cloves garlic, minced
1 tablespoon olive oil
14 ounce can of artichoke hearts, quartered, packed in water, drained
15 ounce can of Italian style stewed tomatoes, undrained
1/4 cup white wine
1 teaspoon dried oregano
1/2 teaspoon salt, or to taste
Tablespoon fresh chopped parsley

Boil water in a 4 quart pot and cook Pierogies per package directions. Meanwhile, saute garlic in olive oil over medium heat until smallest pieces begin to brown. Add remaining ingredients, except parsley, and bring to a boil. Reduce heat and simmer until sauce is thickened, about 10 minutes. Add parsley before serving. Remove cooked pierogies to plates, and top with remaining ingredients. Goes well with red grapes and a side salad.

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