Turkey, Artichoke and Tomato Tapas
A colorful addition to any tapas party or appetizer table.
Preparation Time: 12 mins
Cooking Time: 8 mins
Extra Time: 6 hrs
(or overnight, for refrigeration)
Yield: 6 x 2-oz meat servings
Ingredients
- 1 lb turkey tenderloins, cut into 3/4 inch medallions
- 2 tsp olive oil
- 6 oz marinated artichoke hearts, drained, halved; juice reserved
- 2 Tbsp balsamic vinegar
- 1/4 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 large clove garlic, minced
- 8 cherry tomatoes, halved (6-8 tomatoes)
Directions:
In a 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 170ºF.
In medium bowl combine artichoke juice, vinegar, oregano, pepper flakes, and garlic. Fold turkey and artichokes into mixture. Cover and refrigerate overnight.
Before serving, fold in tomatoes.
Tips:
Originally of Spanish origin, tapas are little dishes, served on small plates, similar to the Chinese dim sum or the Middle Eastern meze. Although tapas may look similar to traditional appetizers, what differentiates them is their more pronounced and/or spicier flavors.
For a dining out experience or a trendy tapas party, select from a variety of tapas dishes and feast on these little dishes.