Posted by: marthabernie | May 6, 2014


I don’t like artichokes much, so I substitute lightly cooked (still crispy) choopped asparagus in this recipe.


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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