Mike's Meatless Parmesan Artichoke Marinara
Mike's Meatless Parmesan Artichoke Marinara

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mike's meatless parmesan artichoke marinara. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mike's Meatless Parmesan Artichoke Marinara is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Mike's Meatless Parmesan Artichoke Marinara is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook mike's meatless parmesan artichoke marinara using 21 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Meatless Parmesan Artichoke Marinara:
  1. Take cans Crushed Tomatoes [with rosemary & oregano]
  2. Get Your Favorite Marinara Sauce
  3. Prepare Minced Garlic
  4. Make ready Shredded Parmesan Cheese [+ extra for garnish]
  5. Get Quartered Artichokes [drained]
  6. Prepare Sun Dried Tomatoes [in oil]
  7. Make ready Sliced Black Olives [drained]
  8. Make ready Diced Celery [with leaves]
  9. Get Chopped White Onions
  10. Take Fresh Sliced Mushrooms
  11. Get Can Sliced Black Olives
  12. Get Dry White Wine [or more - like chardonnay]
  13. Take Fresh Basil Or 1 tsp Dried Basil [+ reserves for garnish - add last]
  14. Take Dried Italian Seasoning
  15. Make ready Granulated Sugar
  16. Prepare Black Pepper & Salt [to taste]
  17. Get LG Bay Leaf
  18. Make ready as needed Fresh Parsley [garnish]
  19. Make ready LG Loaf Garlic Bread [baked]
  20. Make ready as needed Baking Soda [to reduce any acidity]
  21. Take as needed Pasta Noodles [optional]
Steps to make Mike's Meatless Parmesan Artichoke Marinara:
  1. Chop/mince all vegetables.
  2. Mix everything together and simmer for 35 to 40 minutes covered. No need to fry and sweat veggies. Stir regularly. Add fresh Basil last just before serving.
  3. I use Mezzatta Napa Valley Bistro. It's fantastic and a great culinary cheater!
  4. If you feel your Marinara Sauce is too acidic tasting, [caused by the tomatoes] add 1/4 tsp Baking Soda to your simmering sauce. Let it simmer and foam up for a minute - then taste test. Add more 1/4 tsp at a time if needed.
  5. Bake your garlic bread as per manufactures directions.
  6. Serve with garlic bread alone and dip in your Marinara Sauce or serve over noodles. Or both. Garnish dishes with fresh parsley and basil and shredded Parmesan cheese. Enjoy!

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