Artichoke Hearts with Sun-Dried Tomatoes Calories

To make artichoke hearts with sun-dried tomatoes, toss cooked artichoke hearts with chopped tomatoes, olive oil, lemon juice, and herbs. Let the mixture sit briefly before serving so the flavors can come together.

Serve artichoke hearts with sun-dried tomatoes with crusty bread, grilled vegetables, fish, or other Mediterranean-style appetizers. They also work as a flavorful side for a simple grain or pasta meal.

Yes, jarred artichoke hearts work well for artichoke hearts with sun-dried tomatoes. Drain them first, and taste before adding salt because the brine or oil-packed seasoning may already make them salty.

Rehydrate very dry, leathery tomatoes in warm water before adding them to artichoke hearts with sun-dried tomatoes, then drain and chop them. Oil-packed sun-dried tomatoes are usually ready to use as they are.

Yes, artichoke hearts with sun-dried tomatoes make an easy pasta addition. Chop them into bite-size pieces and toss them through warm pasta with a little cooking water, herbs, and lemon.

Artichoke hearts with sun-dried tomatoes can be served cold, at room temperature, or gently warmed. They are often presented as a chilled appetizer; warm them slowly if you want to preserve the artichokes’ shape.

Keep prepared artichoke hearts with sun-dried tomatoes in a covered container in the refrigerator and serve them with a clean utensil. Discard leftovers that have been left at room temperature for an extended period.

Freezing artichoke hearts with sun-dried tomatoes is not ideal because thawed artichokes can become soft and watery. For a better texture, prepare only what you expect to use while it is fresh.

Make artichoke hearts with sun-dried tomatoes less oily by draining oil-packed ingredients and using only a little additional oil. Lemon juice, garlic, and fresh herbs add flavor without needing a heavy dressing.