½ lb. marinated baby artichoke hearts
4 oz sun-dried tomatoes in oil
¼ cup capers, rinsed
¼ cup Italian parsley leaves
good olive oil to drizzle
• Cut artichokes in half and discard any rough outer leaves.
• Mix artichokes, tomatoes, and capers in a bowl.
• Plate it and decorate with parsley leaves. Drizzle with oil.
Serves two as first course.
Artichoke tastes rather metallic with most wines. A hearty lager beer would be just fine.