This lemon-garlic flavored
tomato, marinated artichoke and rice salad is at its best with
vine-ripened tomatoes.
Tomato
Artichoke Salad
- 1 (6-ounce) jar marinated
artichoke hearts
2 tablespoons lemon juice
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked, cold rice
1 1/2 pounds (3 large) fresh California tomatoes,seeded, diced
and drained
1 cup finely chopped red onion
1 (5 3/4-ounce) can pitted whole black olives, drained and cut
in quarters
1/4 cup chopped flat-leaf parsley
- Drain artichoke hearts,
reserving marinade. Roughly slice artichoke hearts lengthwise;
reserve.
- Combine lemon juice, garlic,
salt and pepper. Beat in reserved marinade.
- Gently combine dressing
with rice, artichoke hearts and remaining ingredients.
Makes 6 servings.
Recipe provided courtesy of the California Tomato
Commission.
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