Turkey, Artichoke and Tomato Tapas

Turkey Artichoke and Tomato Tapas

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DELICIOUS

Description

Recipe from the National Turkey Federation

Ingredients

1 Pound: TURKEY TENDERLOINS, Cut Into 3/4-Inch Medallions
2 Teaspoons: Olive Oil
1 Jar (6 Ounces): Marinated Artichoke Hearts, Drained, Halved; Juice Reserved
1 To 2 Tablespoons: Balsamic Vinegar
1/4 Teaspoon: Dried Oregano
1/8-1/4 Teaspoon: Red Pepper Flakes
1 Large Clove: Garlic, Minced
6 To 8: Cherry Tomatoes, Halved
* Click to ingredient to choose one

Directions

1
In large non-stick skillet, over medium heat, sauté turkey in oil 4 minutes per side or until turkey is golden brown and no longer pink in center and meat thermometer, inserted in thickest portion of tenderloin reaches 165 degrees F.
2
In medium bowl combine artichoke juice, vinegar, oregano, pepper flakes and garlic. Fold turkey and artichokes into mixture.
3
Cover and refrigerate overnight.
4
Before serving, fold in tomatoes.