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Turkey, Artichoke and Tomato Tapas
6 Servings
100% would make this recipe for Turkey, Artichoke and Tomato Tapas again.
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Turkey, Artichoke and Tomato Tapas Ingredients
1 Pound TURKEY
TENDERLOIN
S cut into 3/4-inch medallions
1/4 Teaspoon dried
oregano
2 Teaspoons
olive oil
1/8 teaspoon
red pepper flakes
1 Jar (6 ounces) marinated
artichoke heart
s, drained, halved; juice re
1 Large clove
garlic
minced
1 tablespoon
balsamic vinegar
6 whole Cherry
tomato
es halved
Instructions for Turkey, Artichoke and Tomato Tapas
1. In large non-stick skillet, over medium heat, saute 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 170 degrees F.
2. In medium bowl combine artichoke juice, vinegar, oregano, pepper flakes and garlic. Fold turkey and artichokes into mixture. Cover and refrigerate overnight.
3. Before serving, fold in tomatoes.
Main Ingredient:
Turkey
Cuisine:
American
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Ingredient Insight - look inside this recipe
Balsamic Vinegar
Garlic
Olive Oil
Oregano
Red Pepper Flakes
Tenderloin
Tomato
Winter
Summer
Spring
Fall
Bake
Appetizers
American
Turkey
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categorization
Republished with permission, National Turkey Federation [I posted this recipe.]
tyson
on Sep 11 2005 1:10AM
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posted by tyson
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