Recipes

StirFry Antipasto Dinner
  • Ingredients
  • 3/4 pound small red potatoes, quartered
  • 1 9-ounce package frozen artichoke hearts
  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion, cut into 1-inch chunks
  • 1 red bell pepper, cut into 1 inch pieces
  • 2 ribs celery, halved lengthwise
  • and cut into 1-inch slices
  • 1 zucchini, cut into 1 by 1/2-inch strips
  • 1-1/4 cups canned garbanzo beans,
  • rinsed and drained
  • 1/2 pound turkey meatloaf sausage,
  • lightly browned and cut into
  • 1-inch pieces (page 110)
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh parsley
Directions
  1. In a large saucepan of boiling water, cook the potatoes for 10 minutes
  2. Add the artichokes and continue to cook until the potatoes are just tender, abut 5 minutes longer
  3. Drain the potatoes and artichokes well and pat dry with paper towels
  4. Set aside
  5. Meanwhile lightly brown sausage and set aside
  6. In a large non-stick skillet, heat 2 teaspoons of the oil until hot but not smoking over medium heat
  7. Add the onion and bell pepper and cook, stirring frequently, until the pepper is crisp-tender, about 5 minutes
  8. Stir in the potatoes and artichokes and cook, stirring frequently, until the artichokes are tender, about 5 minutes. Stir in the celery and zucchini and cook, stirring frequently, until the celery and zucchini are crisp-tender, about 3 minutes
  9. Stir in the garbanzos and sausage and cook just until the garbanzos and sausage are heated through, about 3 minutes longer
  10. Gently stir in the remaining 1 teaspoon oil, the vinegar, and parsley
  11. Spoon the antipasto mixture onto plates and serve.


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