1 pound fresh California tomatoes (2 large tomatoes), seeded and diced
1/2 cup chopped red onion
1 2 1/4-ounce can sliced ripe olives
1 6-ounce jar marinated artichoke hearts
2 tablespoons lemon juice
2 garlic cloves, finely chopped
3 tablespoons chopped fresh basil
1/4 teaspoon crushed hot red pepper flakes
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Servings: 4
In a medium bowl, combine tomato, onion and olives. Slice artichoke hearts, reserving marinade. Stir sliced artichoke hearts into tomato mixture; set aside. In a small bowl, whisk together lemon juice, garlic, basil, pepper flakes, salt, black pepper, and 2 teaspoons artichoke marinade. Gently mix dressing with tomato mixture. Serve with roast or barbecued chicken.
Cuisine: Italian
1/2 cup chopped red onion
1 2 1/4-ounce can sliced ripe olives
1 6-ounce jar marinated artichoke hearts
2 tablespoons lemon juice
2 garlic cloves, finely chopped
3 tablespoons chopped fresh basil
1/4 teaspoon crushed hot red pepper flakes
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Servings: 4
In a medium bowl, combine tomato, onion and olives. Slice artichoke hearts, reserving marinade. Stir sliced artichoke hearts into tomato mixture; set aside. In a small bowl, whisk together lemon juice, garlic, basil, pepper flakes, salt, black pepper, and 2 teaspoons artichoke marinade. Gently mix dressing with tomato mixture. Serve with roast or barbecued chicken.
Cuisine: Italian
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