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Artichokes With Tomato-Herb Dressing

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“I picked this up off of a card in a grocery store, it looks really good!”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash artichokes; trim off stem and any small leaves.
  2. Cut off one-quarter of the leaf tips.
  3. Quarter artichokes; use a spoon to scrape out the fuzzy choke.
  4. In a Dutch oven cook artichokes and 2 tablespoons of vinegar, covered, in boiling salted water for 10 minutes or tender and a leaf pulls off easily.
  5. Drain; rinse in cold water and drain again.
  6. Meanwhile, in a small bowl stir together remaining vinaigrette, tomato, bell pepper, garlic, and Italian seasoning.
  7. Arrange artichoke quarters on a serving platter or individual plates lined with lettuce, if desired.
  8. Spoon dressing mixture over artichokes.
  9. Sprinkle with cheese.

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