- 2 [14-ounce / 398-mL each] cans artichoke hearts, drained
- 4 medium tomatoes, diced
- 5 tablespoons [75 mL] oil
- 2 tablespoons [30 mL] lemon juice
- 1 tablespoon [15 mL] wine vinegar
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
- 1 teaspoon [5 mL] basil
- 1 teaspoon [5 mL] chopped parsley
- Fine red onion slices, into rings
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- Half artichoke hearts lengthwise; arrange, cut side up, onto a serving plate.
- Arrange tomato dices onto artichoke heart halves.
- Shake together lemon juice, wine vinegar, salt, pepper, basil and chopped parsley.
- Pour all over garnished artichoke heart halves.
- Garnish plate with fine red onion rings.
- Refrigerate for 1 hour, before serving.
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