INGREDIENTS
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh Italian parsley
- 1 1/2 teaspoons minced garlic
- 1 teaspoon whole grain Dijon mustard
- 9 ounce package frozen artichoke hearts, thawed, drained well and halved lengthwise
- 1 large red bell pepper, cut into matchstick-size strips
- 4 ounces small button mushrooms, trimmed, quartered
- 1 small onion, thinly sliced
- 3/4 cup pitted Kalamata olives, (brine-cured) black olives, quarteredlengthwise
INSTRUCTIONS
Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasiionally. This can be
made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving. Transfer mixture to bowl and the artichoke recipe is ready to serve.
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