Artichokes With Tomato-Herb Dressing

1. 1

   Wash artichokes; trim off stem and any small leaves.

2. 2

   Cut off one-quarter of the leaf tips.

3. 3

   Quarter artichokes; use a spoon to scrape out the fuzzy choke.

4. 4

   In a Dutch oven cook artichokes and 2 tablespoons of vinegar, covered, in boiling salted water for 10 minutes or tender and a leaf pulls off easily.

5. 5

   Drain; rinse in cold water and drain again.

6. 6

   Meanwhile, in a small bowl stir together remaining vinaigrette, tomato, bell pepper, garlic, and Italian seasoning.

7. 7

   Arrange artichoke quarters on a serving platter or individual plates lined with lettuce, if desired.

8. 8

   Spoon dressing mixture over artichokes.

9. 9

   Sprinkle with cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.