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We hope you got insight from reading it, now let’s go back to mike's meatless parmesan artichoke marinara recipe. You can cook mike's meatless parmesan artichoke marinara using 21 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Mike's Meatless Parmesan Artichoke Marinara:
- Use cans Crushed Tomatoes [with rosemary & oregano]
- Get Your Favorite Marinara Sauce
- Prepare Minced Garlic
- You need Shredded Parmesan Cheese [+ extra for garnish]
- You need Quartered Artichokes [drained]
- Use Sun Dried Tomatoes [in oil]
- Provide Sliced Black Olives [drained]
- Get Diced Celery [with leaves]
- Get Chopped White Onions
- Provide Fresh Sliced Mushrooms
- Provide Can Sliced Black Olives
- You need Dry White Wine [or more - like chardonnay]
- Prepare Fresh Basil Or 1 tsp Dried Basil [+ reserves for garnish - add last]
- Take Dried Italian Seasoning
- Provide Granulated Sugar
- Take Black Pepper & Salt [to taste]
- Provide LG Bay Leaf
- Get as needed Fresh Parsley [garnish]
- Prepare LG Loaf Garlic Bread [baked]
- Prepare as needed Baking Soda [to reduce any acidity]
- Provide as needed Pasta Noodles [optional]
Steps to make Mike's Meatless Parmesan Artichoke Marinara:
- Chop/mince all vegetables.
- 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.
- I use Mezzatta Napa Valley Bistro. It's fantastic and a great culinary cheater!
- 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.
- Bake your garlic bread as per manufactures directions.
- 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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