Yield: 6 Servings
Measure | Ingredient |
---|---|
6 ounces | Marinated artichoke hearts |
2 tablespoons | Fresh lemon juice |
1 teaspoon | Minced garlic |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
3 cups | Cooked rice -- chilled |
1½ pounds | Tomatos -- seed, drain, |
\N \N | Chop |
1 cup | Minced red onion |
5¾ ounce | Black olives -- pitted, |
\N \N | Quartered |
¼ cup | Chopped parsley |
Drain the artichoke hearts, reserve the jarred marinade. Roughly slice the hearts lengthwise; set aside. Combine lemon juice, garlic, salt and pepper. Beat in reserved marinade. Gently combine dressing with rice, artichoke hearts and remaining ingredients (including 3 large tomtoes; 1 can (5¾ oz.) pitted whole black olives, drained and cut in quarters).
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)