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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Tomato and Artichoke Heart Salad

Particularly good with vine-ripened tomatoes.

2 large ripe tomatoes
1/2 can artichoke hearts, about 3, drained (we used marinated)
1 small clove fresh garlic, minced
Italian dressing to taste
Bleu cheese crumbled
Few leaves fresh basil, chopped, or 1/4 teaspoon dried
Salt and fresh ground black pepper to taste

Core tomatoes and cut into bite-size chunks in a large bowl. Add artichoke hearts, which have also been cut into bite-size pieces. Add garlic, dried basil (if using fresh, add just before serving to eliminate discoloration) and Italian dressing, using the amount that you prefer. Stir well.

Allow to marinate for 15 to 20 minutes at room temperature. Add salt and pepper, sprinkle with crumbled bleu cheese and serve. Amount of tomatoes and artichoke hearts can be increased as needed.


Lauren Camino in the "Added Touch Cookbook"

Thursday, July 15, 1999



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