Artichoke Salad


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.