Ingredients for Artichokes With Tomato Herb Dressing
- 2 medium artichokes
- Red Wine (not used in recipe)
- 1/2 cup chopped tomatoes
- 1/4 cup diced bell pepper
- 1 minced garlic clove
- 1 teaspoon Italian seasoning
- Lettuce leaves (optional, for serving)
- Grated Parmesan cheese (optional, for sprinkling)
- 1/4 cup vinaigrette
- 1 teaspoon salt
- 2 tablespoons red wine vinegar
- 2 quarts water
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How to Make Artichokes With Tomato Herb Dressing
- Wash artichokes thoroughly under cold running water.
- Trim the stem and remove any small, tough outer leaves.
- Cut off about 1/4 inch from the top of each artichoke.
- Cut each artichoke into quarters.
- Use a spoon to carefully scrape out the fuzzy choke from the center of each quarter.
- In a large pot or Dutch oven, bring 2 quarts of water to a boil. Add 1 teaspoon salt and 2 tablespoons red wine vinegar.
- Add the artichoke quarters to the boiling water. Cover the pot and cook for 10-12 minutes, or until tender and a leaf pulls off easily.
- Drain the artichokes in a colander.
- Rinse the artichokes under cold water to stop the cooking process and drain again.
- While the artichokes are cooking, prepare the dressing: In a small bowl, whisk together 1/4 cup vinaigrette (or make your own by whisking together olive oil, lemon juice, and herbs), 1/2 cup chopped tomatoes, 1/4 cup diced bell pepper, 1 minced garlic clove, and 1 teaspoon Italian seasoning.
- Arrange the artichoke quarters on a serving platter or individual plates lined with lettuce leaves, if desired.
- Spoon the dressing mixture evenly over the artichokes.
- Sprinkle with grated Parmesan cheese, if desired.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
5g
Fat
5g
Carbs
4g
