Tomato, Artichoke & Turkey Tapas
Turkey, artichoke hearts, green onions and sun-dried tomatoes make tasty 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, juices reserved
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 boiling water for 2 minutes until reconstituted; drain.
- In large non-stick skillet over medium heat, sauté turkey in oil for 4 minutes per side or until turkey 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. Fold turkey, artichokes and tomatoes into mixture. Cover and refrigerate overnight.
Makes 4 appetizer servings.
Cooking Tip: 8 halved cherry tomatoes can be substituted for sun-dried tomatoes.
Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.