Italian Artichoke Bread Topper

[Guest guest]

This was my lunch over the weekend.

Chelsea

 

" Italian Artichoke Bread Topper "

 

1 lb. vine ripe tomatoes, seeded and diced

1/2 cup chopped red or brown onion

1 can (2.25oz) sliced black olives

1 jar (6oz) marinated artichoke hearts

2 Tbsp. lemon juice

2 garlic cloves, finely chopped

3 Tbsp. fresh basil

1/4 tsp. crushed hot red pepper

1/4 tsp. salt

1/8 tsp. ground black pepper

 

In a medium bowl, combine tomato, onion and olives.

Slice artichoke hearts into tomato mixture, reserving marinade.

In a small bowl whisk together lemon juice, garlic, basil, pepper

flakes, salt, black pepper and 2 Tbsp. artichoke marinade.

Gently mix dressing with tomato mixture or you can top rice or baked tofu.

Serve on Italian bread.

 

 

 

 

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