directions
-
1
In a large saucepan of boiling water, cook the potatoes for 10 minutes
-
2
Add the artichokes and continue to cook until the potatoes are just tender, abut 5 minutes longer
-
3
Drain the potatoes and artichokes well and pat dry with paper towels
-
4
Set aside
-
5
Meanwhile lightly brown sausage and set aside
-
6
In a large non-stick skillet, heat 2 teaspoons of the oil until hot but not smoking over medium heat
-
7
Add the onion and bell pepper and cook, stirring frequently, until the pepper is crisp-tender, about 5 minutes
-
8
Stir in the potatoes and artichokes and cook, stirring frequently, until the artichokes are tender, about 5 minutes. Stir in the celery and zucchini and cook, stirring frequently, until the celery and zucchini are crisp-tender, about 3 minutes
-
9
Stir in the garbanzos and sausage and cook just until the garbanzos and sausage are heated through, about 3 minutes longer
-
10
Gently stir in the remaining 1 teaspoon oil, the vinegar, and parsley
-
11
Spoon the antipasto mixture onto plates and serve.
StirFry Antipasto Dinner
ingredients
- 3/4 pound small red potatoes, quartered
- 1 9-ounce package frozen artichoke hearts
- 1 tablespoon extra-virgin olive oil
- 1 medium red onion, cut into 1-inch chunks
- 1 red bell pepper, cut into 1 inch pieces
- 2 ribs celery, halved lengthwise
- and cut into 1-inch slices
- 1 zucchini, cut into 1 by 1/2-inch strips
- 1-1/4 cups canned garbanzo beans,
- rinsed and drained
- 1/2 pound turkey meatloaf sausage,
- lightly browned and cut into
- 1-inch pieces (page 110)
- 3 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh parsley