Turkey, Artichoke & Tomato Tapas
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Turkey, Artichoke & Tomato Tapas
| Tue, 02-12-2008 - 8:23am |
Turkey Artichoke & Tomato Tapas
Serves: 6
Serving Size: About 2.67 oz.
For a low-fat appetizer or snack, try this festive turkey dish. Recipe courtesy of the National Turkey Federation, for more like it, please visit www.eatturkey.com
INGREDIENTS
1 pound turkey tenderloins, cut into 3/4-inch medallions
2 teaspoons olive oil
1 jar (6 ounces) marinated artichoke hearts, drained, halved; juice reserved
1 to 2 tablespoons balsamic vinegar
1/4 teaspoon dried oregano
1/8-1/4 teaspoon red pepper flakes
1 large clove garlic, minced
6 to 8 cherry tomatoes, halved
DIRECTIONS
1. In large non-stick skillet, over medium heat, sauté turkey in oil 4 minutes per side or until turkey is golden brown, 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.
NUTRITION INFO
Calories: 117
Fat: 2.9 g
Carbohydrates: 8.9 g
Protein: 14.5 g
Serves: 6
Serving Size: About 2.67 oz.
For a low-fat appetizer or snack, try this festive turkey dish. Recipe courtesy of the National Turkey Federation, for more like it, please visit www.eatturkey.com
INGREDIENTS
1 pound turkey tenderloins, cut into 3/4-inch medallions
2 teaspoons olive oil
1 jar (6 ounces) marinated artichoke hearts, drained, halved; juice reserved
1 to 2 tablespoons balsamic vinegar
1/4 teaspoon dried oregano
1/8-1/4 teaspoon red pepper flakes
1 large clove garlic, minced
6 to 8 cherry tomatoes, halved DIRECTIONS
1. In large non-stick skillet, over medium heat, sauté turkey in oil 4 minutes per side or until turkey is golden brown, 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.
NUTRITION INFO
Calories: 117
Fat: 2.9 g
Carbohydrates: 8.9 g
Protein: 14.5 g


