• 1 package frozen pierogies
  • 1 can of 10-12 count Artichoke Hearts, slice
  • 1 can of diced tomatoes
  • seasonings of your choosing
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • olive oil


Sautee onion and garlic in olive oil. When almost thoroughly cooked, add artichoke hearts and diced tomatoes. Let mixture simmer together.

Boil water and add frozen pierogies until they float. Drain the pierogies, and put on a plate. Spoon some of artichoke mixture over the pierogies. The mixture of flavors is amazing! Enjoy!

Serves: 4-6