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Tomato, Artichoke & Turkey Tapas recipe

Tomato, Artichoke & Turkey Tapas.

Turkey tenderloins or turkey breast medallionswith artichoke hearts, green onions and sun-dried tomatoes maketasty tapas.

Recipe: Tomato, Artichoke& Turkey Tapas

1 pound Honeysuckle White Breast Tenderloin,cut into 3/4-inch medallions
2 teaspoons olive oil
1 jar marinated artichoke hearts, drained,cut in half, juicesreserved
2 tablespoons balsamic vinegar
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 clove garlic, minced
2 tablespoons green onion, minced
1/4 cup sun-dried tomatoes

  • Snip ends of tomatoes and soak in boilingwater for 2 minutes until reconstituted; drain.
  • In large non-stick skillet over mediumheat, saut turkey in oil for 4 minutes per side or untilturkey is golden brown and meat is no longer pink in center.
  • In medium bowl, combine artichoke juice,vinegar, oregano, pepper flakes, green onion and garlic. Foldturkey, artichokes and tomatoes into mixture. Cover and refrigerateovernight.

    Makes 4 servings.

    Cooking Tip: Eight, halved cherry tomatoescan be substituted for sun-dried tomatoes.

    Nutrition Facts Amount Per Serving: Calories:281 Calories from fat: 125 Total fat: 14 gm Saturated fat: 3gm Cholesterol: 84 mg Sodium: 266 mg Carbohydrate: 7 gm Protein:33 gm

    Recipe and photograph provided courtesyof Honeysuckle White, a division of Cargill, Incorporated. Usedwith permission.

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