| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Tomato Artichoke Salad

1 (6-ounce) jar marinated artichoke hearts
2 tablespoons lemon juice
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked, cold rice
1 1/2 pounds (3 large) fresh California tomatoes,seeded, diced and drained
1 cup finely chopped red onion
1 (5 3/4-ounce) can pitted whole black olives, drained and cut in quarters
1/4 cup chopped parsley

1. Drain artichoke hearts, reserving marinade. Roughly slice artichoke hearts lengthwise; reserve.
2. Combine lemon juice, garlic, salt and pepper. Beat in reserved marinade.
3. Gently combine dressing with rice, artichoke hearts and remaining ingredients.

Makes 6 servings.

Recipe provided courtesy of the California Tomato Commission.