Marinated Artichoke and Sun Dried Tomato Salad

I ran a version of this recipe at work twice this week.  The first was as a topping for pan roasted speckled trout.  The second, and more fun, was a oven roasted pita topped with classic hummus and this salad.  We sold out!  This is an ideal summer salad for entertaining at the pool or picnic, on the patio or in the parlor.The flavor profiles are clean, subtle, and simple.  If I had to choose, I would recommend serving this with pita bread, olive oil, hummus, and/or smoked salmon.

MARINATED ARTICHOKE AND SUN DRIED TOMATO SALAD

PREPARATION

6 EA 15OZ CANS ARTICHOKE HEARTS

2 CUPS SUN DRIED TOMATOES

1 CUP CARROTS - THINLY SLICED (BLANCHED)

1 CUP RED BELL PEPPER - FINE DICE

1 CUP CELERY - FINE DICE

1 CUP KALAMATA OLIVES - SLICED

1 CUP FETA CHEESE - CRUMBLED

1/4 CUP RED ONION - FINE DICE

1 TBSP GRANULATED GARLIC

1 TBSP DRIED ITALIAN SEASONING

2 EACH LEMONS - JUICE AND ZEST 

1/2 CUP EXTRA VIRGIN OLIVE OIL

1/2 TSP CRUSHED RED PEPPER FLAKES

1/2 TSP SUGAR

TT SALT

INSTRUCTIONS

• DRAIN ARTICHOKE HEARTS
• SOAK ARTICHOKE HEARTS IN ICE WATER FOR 30 MINUTES.
• STRAIN ARTICHOKE HEARTS
• IN LARGE MIXING BOWL COMBINE ALL INGREDIENTS
• TOSS GENTLY EVENLY DISPERSED AND WELL COATED IN THE OLIVE OIL.
• COVER AND REFRIGERATE FOR NO LESS THAN 2 HOURS, NO MORE THAN 24 HOURS

PREP TIME - 45 MINUTES

YIELD - 1 GALLON