1 6-ounce jar marinated artichoke hearts
2 tablespoons lemon juice
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked, cold rice
1 1/2 pounds fresh California tomatoes (3 large), seeded, diced and drained
1 cup finely chopped red onion
1 5 3/4-ounce can pitted whole black olives, drained and cut in quarters
1/4 cup chopped parsley
Servings: 6
Drain artichoke hearts, reserving marinade. Roughly slice artichoke hearts lengthwise; reserve. Combine lemon juice, garlic, salt and pepper. Beat in reserved marinade. Gently combine dressing with rice, artichoke hearts and remaining ingredients.
2 tablespoons lemon juice
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked, cold rice
1 1/2 pounds fresh California tomatoes (3 large), seeded, diced and drained
1 cup finely chopped red onion
1 5 3/4-ounce can pitted whole black olives, drained and cut in quarters
1/4 cup chopped parsley
Servings: 6
Drain artichoke hearts, reserving marinade. Roughly slice artichoke hearts lengthwise; reserve. Combine lemon juice, garlic, salt and pepper. Beat in reserved marinade. Gently combine dressing with rice, artichoke hearts and remaining ingredients.