There is a small cafe on the college campus near work that I love. They have a large assortment of salads, and the food is always fresh and house-made. This artichoke salad is one of the dishes they serve and it is such a nice accompaniment to their hearty main dishes.
Marinated Artichoke Saladserves 6, prep 15 min
- 4 (15 oz) cans artichoke hearts
- 2 shallots, minced
- 1 bunch parsley, minced
- 1/4 cup sherry vinegar
- 3/4 cup olive oil
- salt and pepper
- Drain and rinse artichoke hearts. Stand hearts up on paper towels to drain.
- Meanwhile, in a large container with a lid, combine shallots, parsley, oil, vinegar, salt and pepper.
- Add artichokes and toss to coat. Refrigerate overnight, turn container occasionally, allow to come to room temperature before serving.