Artichoke Heart and Tomato Salad

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " February 05, 2002 " >

<Summ>

<Nam>

Artichoke Heart and Tomato Salad

</Nam></Summ>

<RcpE name= " Artichoke Heart and Tomato Salad " author= " Moosewood Collective " >

<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " ripe tomatoes " unit= " medium " qty= " 4 " ></IngR>

<IngR name= " canned artichoke hearts " qty= " 8 " >

<IPrp>

(not marinated)

</IPrp>

</IngR>

<IngR name= " vegetable oil " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " wine vinegar or white vinegar " unit= " cup " qty= " 1/8 " ></IngR>

<IngR name= " garlic clove " qty= " 1 " >

<IPrp>

pressed

</IPrp>

</IngR>

<IngR name= " fresh tarragon " unit= " tablespoon " qty= " 1 " >

<IPrp>

(1/4 teaspoon dried)

</IPrp>

</IngR>

<IngR name= " fresh basil " unit= " tablespoon " qty= " 1 " >

<IPrp>

(1/4 teaspoon dried)

</IPrp>

</IngR>

<IngR name= " salt and black pepper to taste " ></IngR>

<DirS>

<DirT>

Artichoke hearts are one of the few canned foods that we recommend and do use in

our kitchen. Here they are combined with fresh, ripe tomatoes in a light

marinade.

</DirT>

<DirT>

Cut each tomato into 6 wedges and each artichoke heart into halves. Blend the

rest of the ingredients, pour over the vegetables, and toss. Chill for 20

minutes. & #013; & #010; & #013; & #010;Serve on a bed of greens with fish or a

cheese-filled strudel, such as Kolokithopita (p. 140) or Cheese Borek (p. 138).

Or fill a pita with Artichoke Heart and Tomato Salad, greens, and grated feta or

Parmesan cheese. & #013; & #010; & #013; & #010; & #013; & #010;

</DirT>

</DirS>

<Srce>

New Recipes from Moosewood Restaurant

</Srce>

<CpyR>

1987 Vegetable Kingdom, Inc.

</CpyR>

</RcpE></mx2>