Mike's Meatless Parmesan Artichoke Marinara

Name: How to cook Mike's Meatless Parmesan Artichoke Marinara - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Meatless Parmesan Artichoke Marinara

So easy, 7 year old students made this simple American Italian recipe. Serve with garlic bread alone for dipping, on meatball subs or, over pasta.

Ingredient

Food ration :

4 servings

Cooking time :

30 mins

2 (16 oz)

cans Crushed Tomatoes [with rosemary & oregano]

1 jar (16 oz)

Shredded Parmesan Cheese [+ extra for garnish]

1 can (16 oz)

Quartered Artichokes [drained]

2 tablespoons

Dry White Wine [or more - like chardonnay]

1/2 Cup

Fresh Basil Or 1 tsp Dried Basil [+ reserves for garnish - add last]

1 tsp

Cooking instructions

* Step 1

Chop/mince all vegetables.

* Step 2

Mix everything together and simmer for 35 to 40 minutes covered. No need to fry and sweat veggies. Stir regularly. Add fresh Basil last just before serving.

* Step 3

I use Mezzatta Napa Valley Bistro. It's fantastic and a great culinary cheater!

* Step 4

If you feel your Marinara Sauce is too acidic tasting, [caused by the tomatoes] add 1/4 tsp Baking Soda to your simmering sauce. Let it simmer and foam up for a minute - then taste test. Add more 1/4 tsp at a time if needed.

* Step 5

Bake your garlic bread as per manufactures directions.

* Step 6

Serve with garlic bread alone and dip in your Marinara Sauce or serve over noodles. Or both. Garnish dishes with fresh parsley and basil and shredded Parmesan cheese. Enjoy!