| 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 <SuzyWert@aol.com> on Jan
23, 1998
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