| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Salsa, Tomato |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Tomatoes — seeded and |
|
|
Diced |
| 1/2 |
c |
Chopped red onion |
| 2 1/4 |
oz |
Sliced ripe olives — 1 can |
| 6 |
oz |
Marinated artichoke hearts |
| 2 |
tb |
Lemon juice |
| 2 |
|
Garlic cloves — finely |
|
|
Chopped |
| 3 |
tb |
Chopped fresh basil |
| 1/4 |
ts |
Crushed hot red pepper |
|
|
Flakes |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Ground black pepper |
INSTRUCTIONS
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@wizard.ucr.edu>
Recipe By : California Tomato Commission (July 1996)
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