Turkey, Artichike and Tomato Tapas
1 lb turkey tenderloins cut into 3/4-inch medallions
2 tsp olive oil
1 Jar (6 ounces) marinated artichoke hearts drained, halved; juice reserved
1 to 2 Tablespoons balsamic vinegar
1/4 tsp dried oregano
1/8-1/4 tsp red pepper flakes
1 Large clove garlic minced
6 to 8 Cherry tomatoes halved
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.
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.
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
Amount Per Serving
% Daily Value
Total Fat 4.00g 6%
Cholesterol 0.00mg 0%
Sodium 185.00mg 7%
Carbohydrates 3.00g 1%
Protein 19.00g 38%
Source: The National Turkey Federation[/b]