Today we’re making a fresh and hearty artichoke salad. That’s a great alternative to a lettuce salad. Start with two cups of chickpeas. Add two jars of drained artichoke hearts. I use one in water and one marinated. Add a can of hearts of palm, a cup of chopped celery, and two cups of cherry tomatoes quartered. For the dressing, instead of oil, I use three tablespoons marinade from that jarred artichokes, two tablespoons white wine vinegar, the juice from one lemon, a tablespoon of Italian seasoning, and a handful of freshly chopped basil. Whisk that all together. Pour this dressing over your salad, and gently toss until everything is well coated and vibrant. This salad is fresh, colorful, and packed with flavor. Perfect served chilled on its own or spooned over greens. Easy artichoke salad. Enjoy.
Dining and Cooking