Artichoke with pumpkin puree

Something I threw together tonight, So don’t mind the non fancy recipe!! You can either roast or cook artichoke heart stove top (like I did) with a little bit of oil, salt, pepper, crushed tomato (or sauce) and some parmesan cheese with a nice scoop of pumpkin puree!!



1 can of whole artichoke hearts, drained

1 tbsp of oil

2-3 tbsp of tomato sauce OR you can chop 1-2 Roma tomatoes

1 heaping tbsp of pumpkin puree

1 tsp garlic powder

1 tsp salt

1 tsp pepper

basil for garnish

2-3 tsp of parmesan cheese

On stove top, you can use a regular sauce pan, Medium heat with oil. Place a whole can or jar of drained artichoke  hearts. As the hearts sizzle, I dropped the chopped tomato (or sauce) in the pan. Add garlic, salt, pepper to taste. Cook for about 5 minutes or until hearts are heated. Add the heaping tbsp of pumpkin puree.  Cook for about 10 more minutes, turning hearts, smothering  them in the pumpkin puree  concoction. Add the parmesan cheese, covering the artichoke hearts. Cover, and lower heat. Continue to cook for an additional 2-3 minutes.  Garnish with basil, and add a bit more parmesan cheese if you like. ENJOY!


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