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Artichoke Fajitas
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| Source: Adrienne Meier, Ocean Mist Farms |
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Ingredients
6 Cooked Ocean Mist Artichoke Hearts and bottoms, quartered (See "How to Prepare & Cook").
cooking spray
1 medium red bell pepper, cut into strips
1 medium green bell pepper, cut into strips
1 medium yellow Onion, thinly sliced
1 tablespoon of dry fajita seasoning
1 medium chopped tomato
garlic salt to taste |
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Directions
Heat large skillet over medium-high heat. Lightly spray skillet with cooking
spray.
Add Onion and green and red Bell Peppers to hot skillet. Cook and stir about 7 minutes or until vegetables are crisp tender. Remove pepper and Onion mixture from the skillet and set aside.
To hot skillet, add Artichoke Hearts and bottoms, season with dried fajita seasoning. Cook and stir Artichokes for about 2 minutes. Stir in bell pepper mixture and tomatoes, and
cook until well heated (about 1 to 2 minutes). Add garlic salt to taste.
Serve Artichoke fajitas in warm corn tortillas topped with grated cheese, salsa, sour cream and guacamole. |
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