- 2 [14-ounce / 398-mL each] cans artichoke hearts
- 3/4 cup [190 mL] drained stoned ripe olives
- 1 sweet red pepper, membranes removed and seeded, finely chopped
- 1 small red onion, finely chopped
- 3 tablespoons [45 mL] freshly chopped parsley
Salad Dressing
- 3 tablespoons [45 mL] lemon juice
- 1 clove garlic, finely chopped
- 1/4 teaspoon [1 mL] chiles
- Salt and pepper, to taste
- 3/4 cup [190 mL] oil
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- Drain then half artichoke hearts.
- Into a large bowl, mix together artichoke hearts, ripe olives and chopped sweet red pepper, red onion and parsley.
- Into a small bowl, mix together salad dressing lemon juice, finely chopped garlic, chiles, salt and pepper.
- Slowly whip in oil.
- Evenly pour over vegetable mixture.
- Mix well, check for seasonings, and serve.
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