Tomato and Artichoke Salad Recipe

Name: Tomato and Artichoke Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large artichoke bottoms, cooked and cleaned; 2 red vine-ripened tomatoes; 2 yellow vine-ripened tomatoes; 2 ounces pistachios, ground into a flour (grind pistachios in grinder); 16 ounces white port; 16 ounces white wine; 2 ½ cups arugula; salt and pepper; ¾ cup sherry wine vinegar; 1 cup olive oil; salt and pepper

Servings: persons

2 large artichoke bottoms, cooked and cleaned
2 red vine-ripened tomatoes
2 yellow vine-ripened tomatoes
2 ounces pistachios, ground into a flour (grind pistachios in grinder)
16 ounces white port
16 ounces white wine
2 ½ cups arugula
salt and pepper
¾ cup sherry wine vinegar
1 cup olive oil
salt and pepper

1
Cook artichokes in a pot with the port wine, white wine and some salt and pepper until fork tender.
2
Remove leaves and leave just the heart.
3
Bring a second pot of water to a boil.
4
Remove stems from the tomatoes & make a tiny slit in the top of each.
5
Blanch tomatoes in boiling water and place immediately in an ice bath.
6
Remove the skin and slice the tomatoes into eighths.
7
In a medium bowl, combine vinegar and olive oil and season with salt and pepper.
8
Place tomatoes and arugula into the vinaigrette mixture.
9
Dress salad with vinaigrette.
10
Place salad in a single line on plate alternating tomatoes and artichokes.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large artichoke bottoms, cooked and cleaned, 2 red vine-ripened tomatoes, 2 yellow vine-ripened tomatoes, 2 ounces pistachios, ground into a flour (grind pistachios in grinder), and more.

Yes, Tomato and Artichoke Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato and Artichoke Salad

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