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Artichoke Bottoms with Apricots and Tomatoes


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Artichoke Bottoms with Apricots and Tomatoes


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Artichoke Bottoms with Apricots and Tomatoes

I had this as a side dish at Prime Grill a few years ago and I loved it so much I recreated it at home. It is so easy too.


  • Ready Time : 0 min




  • 1 pound bag frozen artichoke bottoms
  • 1 tablespoon olive oil
  • 1/2 cup dried apricuts, chopped up
  • 1/2 cup sun-dried tomatoes, chopped
  • salt and pepper
  • 1-2 tablespoons red wine vinegar or lemon


Defrost artichokes and cut them into quarters.

Heat a medium frying pan over high heat.  Add oil and artichokes.  Cook until browned.  Sprinkle with salt and pepper and mix in chopped apricots and tomatoes, remove from heat and toss with some lemon juice or red wine vinegar.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

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