Marinated Skewers of Fresh Tortellini, artichoke hearts, and Cherry Tomatoes in a Savoury Italian Mixture


1 (14-ounce) can artichoke hearts, drained
24 cooked small fresh spinach tortellini with cheese (cooked without salt)
24 cooked small fresh cheese tortellini (cooked without salt)
12 small cherry tomatoes, halved


1 teaspoon cornstarch
1 teaspoon dried whole basil
1 teaspoon dried whole oregano
1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
2/3 cup water
1/2 cup cider vinegar


  1. Combine first 8 ingredients of the marinade in a saucepan. Gradually stir in water and vinegar. Bring to a boil and cook 30 seconds, stirring with a wire whisk. Remove from heat, and let cool.
  2. Cut 6 artichoke hearts into quarters. Reserve remaining artichokes for another use.
  3. Alternate tortellini, cherry tomatoes, and artichokes on 24 (6-inch) skewers. Place in a 13- x 9- x 2-inch baking dish. Pour cider vinegar mixture over kabobs, turning to coat. Cover and marinate in refrigerator 4 hours, turning occasionally. Drain and place on a serving platter.

Makes 24 skewers.

Source: Cooking Light magazine