A vegetarian version of a popular Mexican dish
Directions Heat large skillet over medium-high heat. Lightly spray skillet with cooking spray.
Add onion and green and red bell peppers to hot skillet. Cook and stir about 7 minutes or until vegetables are crisp tender. Remove pepper and onion mixture from the skillet and set aside.
To hot skillet, add artichoke hearts and bottoms, season with dried fajita seasoning. Cook and stir artichokes for about 2 minutes. Stir in bell pepper mixture and tomatoes, and cook until well heated (about 1 to 2 minutes). Add garlic salt to taste.
Serve artichoke fajitas in warm corn tortillas topped with grated cheese, salsa, sour cream and guacamole.
Recipe courtesy of Ocean Mist Farms, Adrienne Meier – www.oceanmist.com