potato/onion pierogies
1 large can diced tomatoes
1 can artichoke hearts, 10 to 12 count
2 medium sized onions
3 cloves fresh garlic
spices: use whatever you like to flavor this
olive oil
Pirogues onions and garlic in olive oil in a large frying pan. When they are beginning to brown, add the can of diced tomatoes including juice and also add the artichoke hearts, chopped upPiroguestee all of these together and let simmer. In the meantime, boil water and drop pierogies in. they are done when they float. Serve pierogies on plate and put some of artichoke mixture over pierogies. For some protein with this meal, serve with beans or peas. Serves 5 to 6.
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