Artichokes and Tomatoes over Pierogies
1 onion, chopped
1 clove garlic, chopped
1 can (10-12 count) artichoke hearts, sliced
1 can (15 ounces) diced tomatoes
1 package (about 12 count) frozen pierogies
1. Saute onion and garlic in olive oil. When almost thoroughly cooked, add artichoke hearts and diced tomatoes.
2. Let mixture simmer together. Boil water and add frozen pierogies until they float.
3. Drain the pierogies, and put on a plate. Spoon some of artichoke mixture over the pierogies. The mixture of flavors is amazing! Enjoy!