This wonderful salad marinates in your fridge and tastes delicious all week (if it lasts that long). I use frozen artichoke bottoms, like these, which should be available in Middle Eastern grocery stores. If I couldn’t find them, I’d probably use these instead.
Ingredients:
- 1 package frozen artichoke bottoms (or hearts)
- 1 cup cooked or canned white beans of your choice
- 1/2 cup kalamata olives, pitted and coarsely chopped
- 3-5 cloves garlic, crushed
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 2 tsp dried oregano
- 1 small bunch fresh basil leaves, chopped
- Handful fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Boil artichokes in salted water until tender
- Drain and cut artichoke bottoms into strips (if you are using hearts, quarter them if they do not come quartered)
- Mix in remaining ingredients, except basil and parsley
- Marinate at least an hour or two before serving, preferably overnight
- Add basil and parsley shortly before serving
- Adjust oil, vinegar, and seasoning to taste.
- Enjoy!