| 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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