Marinated Artichoke Salad

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 Salad

• 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

1. Drain and rinse artichoke hearts.  Stand hearts up on paper towels to drain.
2. Meanwhile, in a large container with a lid, combine shallots, parsley, oil, vinegar, salt and pepper.
3. Add artichokes and toss to coat.  Refrigerate overnight, turn container occasionally, allow to come to room temperature before serving.