1 T olive oil
1 onion, diced
2 roma tomatoes, diced
2 large cloves garlic, chopped
1 T dried basil
2 T lime juice
1 C cooked, diced chicken (or 1 large can)
1 can artichoke hearts, drained and rinsed
Fresh-ground black pepper to taste
Saute the onion in the olive oil until soft. Add the tomato and garlic and cook a few minutes longer. Stir in remaining ingredients and simmer for a few minutes. Serve over rice — especially good with a brown rice and wheat berry pilaf.
Serves 2.
You can read about what happened when I tried this recipe in the article, “What’s a cross between fudge and cookie?” This came from Practical Sailor’s Mailport, Sept. 2007. They printed the recipe as proof […]
Eleven years ago, I clipped an article by Nonnie Thompson out of Cruising World magazine, entitled A Passion for Pizza. The author, who cruised with her family aboard a Shannon ketch named Bittersweet, admitted that […]
Copyright 2018 Margaret Meps Schulte. All rights reserved.
