Mike's Meatless Parmesan Artichoke Marinara

Name: Mike's Meatless Parmesan Artichoke Marinara
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 (16 oz) cans Crushed Tomatoes [with rosemary & oregano]; 1 jar (16 oz) Your Favorite Marinara Sauce; 8 Cloves Minced Garlic; 1/2 Cup Shredded Parmesan Cheese [+ extra for garnish]; 1 can (16 oz) Quartered Artichokes [drained]; 2 tablespoons Sun Dried Tomatoes [in oil]; 1 can (8 oz) Sliced Black Olives [drained]; 2/3 Cup Diced Celery [with leaves]; 2/3 Cup Chopped White Onions; 1 Box Fresh Sliced Mushrooms; 1 (8 oz) Can Sliced Black Olives; 1/3 Cup Dry White Wine [or more - like chardonnay]; 1/2 Cup Fresh Basil Or 1 tsp Dried Basil [+ reserves for garnish - add last]; 1 tsp Dried Italian Seasoning; 2 tbsp Granulated Sugar; Black Pepper & Salt [to taste]; 1 LG Bay Leaf; as needed Fresh Parsley [garnish]; 1 LG Loaf Garlic Bread [baked]; as needed Baking Soda [to reduce any acidity]; as needed Pasta Noodles [optional]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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.

Saved

Ingredients

30 mins

4 servings

2 (16 oz)cans Crushed Tomatoes [with rosemary & oregano]
1 jar (16 oz)Your Favorite Marinara Sauce
8 ClovesMinced Garlic
1/2 CupShredded Parmesan Cheese [+ extra for garnish]
1 can (16 oz)Quartered Artichokes [drained]
2 tablespoonsSun Dried Tomatoes [in oil]
1 can (8 oz)Sliced Black Olives [drained]
2/3 CupDiced Celery [with leaves]
2/3 CupChopped White Onions
1 BoxFresh Sliced Mushrooms
1 (8 oz)Can Sliced Black Olives
1/3 CupDry White Wine [or more - like chardonnay]
1/2 CupFresh Basil Or 1 tsp Dried Basil [+ reserves for garnish - add last]
1 tspDried Italian Seasoning
2 tbspGranulated Sugar
Black Pepper & Salt [to taste]
1LG Bay Leaf
as needed Fresh Parsley [garnish]
1LG Loaf Garlic Bread [baked]
as needed Baking Soda [to reduce any acidity]
as needed Pasta Noodles [optional]

Saved

Steps

30 mins

1

Chop/mince all vegetables.
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.
3

I use Mezzatta Napa Valley Bistro. It's fantastic and a great culinary cheater!
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.
5

Bake your garlic bread as per manufactures directions.
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!
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Cooksnaps

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MMOBRIEN @cook_2891564

on January 16, 2016 01:28

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!