Cookin’ Greens Antipasto Salad with Quartered Artichokes

Serves 4

Ingredients

Artichokes

2-3 tbsp (30-45 mL) olive oil

1 ½ tsp crushed garlic cloves

12 ½ oz (350 g) Cookin’ Greens Quartered Artichoke Hearts

Sea salt and black pepper, to taste

Other Ingredients

7 oz (200 g) Mini Bocconcini

4 oz (113 g) roasted red peppers, cut in strips

3 oz (85 g) pitted black olives

3 oz (85 g) marinated mushrooms

1 tsp (5 mL) basil pesto

1 tbsp (15 ml) balsamic vinaigrette

1 tbsp (15 mL) chopped green onions

Garnish

Boston leaf lettuce

Fresh Basil (optional)

METHOD

Artichokes

Heat the oil in a large frying pan; add garlic. Stir. Add Cookin’ Greens Quartered Artichokes; sauté for 12 minutes or until just cooked. Season with salt and black pepper, to taste. Set aside to cool.

Antipasto Salad Assembly

In a medium bowl combine the Bocconcini, red pepper strips, olives and mushrooms. Toss with pesto and balsamic vinaigrette. When artichokes have cooled, fold them in gently to avoid breaking them.

Line a platter or bowl with lettuce leaves. Place salad on top attractively. Garnish with fresh basil, if using.

Chef’s Tips

1. Serve as part of pre-dinner appetisers or for a light lunch along with Italian cheeses, cold cuts and crusty bread.
2. Combine with cooked pasta (penne, Farfalle or rotini) for a tasty pasta salad or heat together and garnish with grated Parmesan cheese as a vegetarian pasta entrée.