Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Tomatoes -- seeded and |
\N \N | Diced |
½ cup | Chopped red onion |
2¼ ounce | Sliced ripe olives -- 1 can |
6 ounces | Marinated artichoke hearts |
2 tablespoons | Lemon juice |
2 \N | Garlic cloves -- finely |
\N \N | Chopped |
3 tablespoons | Chopped fresh basil |
¼ teaspoon | Crushed hot red pepper |
\N \N | Flakes |
¼ teaspoon | Salt |
⅛ teaspoon | Ground black pepper |
In a medium bowl, combine (2 large) 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 Tbsp. artichoke marinade. Gently mix dressing with tomato mixture. Serve with roast or barbecued chicken.
Posted to MC-Recipe Digest V1 #145 Date: Tue, 9 Jul 1996 14:22:07 -0700 (PDT) From: PatH <phannema@...>
Recipe By : California Tomato Commission (July 1996)