| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | Salad, Tomato | 6 | Servings |
INGREDIENTS
| 6 | oz | Marinated artichoke hearts |
| 2 | tb | Fresh lemon juice |
| 1 | ts | Minced garlic |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 3 | c | Cooked rice — chilled |
| 1 1/2 | lb | Tomatos — seed, drain, |
| Chop | ||
| 1 | c | Minced red onion |
| 5 3/4 | oz | Black olives — pitted, |
| Quartered | ||
| 1/4 | c | Chopped parsley |
INSTRUCTIONS
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 (5 3/4 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@wizard.ucr.edu> Recipe By : California Tomato Commission (July 1996)
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