| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Summer | 1 | Servings | ||
INGREDIENTS
| 3 | Jars (6-ounce) marinated artichoke hearts; undrained | |
| 6 | md | Tomatoes; cut into wedges |
| 1 | Green onion; sliced | |
| 1 1/2 | ts | Chopped fresh basil |
| 3/4 | c | Red wine vinegar |
| 3/4 | c | Olive oil |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| Garnish: lettuce leaves |
INSTRUCTIONS
drain artichoke hearts -- reserving marinade. combine artichoke hearts and next 3 ingredients in a large bowl. Whisk together reserved artichoke marinade, vinegar, and next 3 ingredients. Pour over tomato mixture. Cover and chill at least 2 hours. Drain and serve in a lettuce-lined bowl, if desired. Makes 6 servings. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <[email protected]> on Jan 23, 1998
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