1. Preheat oven to 375°F. 2. Heat oil in a large nonstick skillet. 3. Add garlic and sauté for 2 minutes. 4. Add drained tomatoes, basil, oregano, chili flakes and salt; bring to a simmer. 5. Cook for 10 minutes, stirring frequently and breaking up the tomatoes as they cook. 6. In a medium bowl, toss artichoke quarters, rice and feta together. 7. Pour into a medium oiled casserole dish When tomato sauce is ready, pour over the rice mixture, shaking the dish so the tomato sauce settles. 8. Cover and bake for 20 minutes. 9. Uncover and bake an additional 20 minutes. 10. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
