1 pound artichoke hearts, cut into small pieces
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 green onions, chopped
1 pound tomato sauce
1/4 cup honey
1 lemon, juiced
1 tablespoon olive oil
1 pound fresh mushrooms, sliced
salt and pepper to taste
3 tablespoons Brie cheese
Bring a large pot of salted water to boil. Add artichoke hearts and onions and saute until soft and translucent. Drain artichoke hearts and onions in water; drain artichoke hearts and onions.
In a medium bowl, combine garlic slices, oregano, salt and pepper. Mix well and transfer to a large glass dish. Mix tomato sauce, honey, lemon juice and olive oil in medium bowl. Spread over artichoke hearts and onions and add juice and olive oil to mixture.
Bake artichoke hearts in preheated oven for 45 minutes, turning about 2 hours.
Remove artichoke hearts from oven and turn onto plates while still hot. Cover top of oven and let cool. Cover with foil and reheat for 15 minutes, turning artichoke hearts and onions about 5 minutes longer. (Serves 8 to 10)
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