Artichoke Marinara

Artichoke Marinara 

3/4 lb. grass-fed ground beef
1 cup mushrooms, finely chopped (or pulsed in a food processor)
2 cups Muir Glen Organic Garden Vegetable Pasta Sauce
1 cup frozen artichoke hearts (canned and drained would be okay too)
1 cup marinated artichoke hearts
fresh basil
salt and pepper
feta, optional

 

In a medium skillet, brown the ground beef until medium rare. Season with salt and pepper. Add the mushrooms and continue to cook until the beef is just perfect.

Stir in pasta sauce.
In a separate pan, heat the frozen (or canned) artichokes, along with the marinated hearts, using the marinade “juices.”

 

Serve the heated chokes beneath or alongside the meat marinara, topped with fresh basil and feta cheese, if you so desire.