I don’t like artichokes much, so I substitute lightly cooked (still crispy) choopped asparagus in this recipe.
ARTICHOKE TOMATO SALAD
5 large tomatoes (about 2 pounds), cut into wedges
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar marinated quartered artichoke hearts, drained
2 tablespoons minced fresh parsley
2 tablespoons white wine vinegar
2 garlic coves, minced
Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bow, toss remaining ingredients and spoon over tomatoes.
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