medium artichokes, cut in quarters and chokes removed*
1/3
cup
bottled red wine or Italian vinaigrette dressing, divided
1/2
cup
chopped Roma tomatoes
1/2
cup
chopped green bell pepper
1
clove garlic, chopped
1/2
tsp.
Italian seasoning or basil
Assorted lettuce (optional)
1/4
cup
shredded Parmesan or Asiago cheese
Directions
Bring large pot of salted water to boiling; add artichoke quarters and 2 tablespoons of the vinaigrette. Cook, covered, about 10 minutes, or until tender and a leaf pulls out easily. Drain; rinse in cold water and drain again.
Meanwhile, in small bowl stir together remaining vinaigrette, tomatoes, bell pepper, garlic and Italian seasoning.
Arrange artichoke quarters on serving platter or individual plates lined with lettuce, if desired. Spoon dressing mixture over artichokes. Sprinkle with cheese.
*Cut stem off at base. Cut off top quarter of artichoke by holding it around the widest part with one hand and slicing right across the top; discard top. Snip off the remaining sharp leaf tips with scissors. Cut artichokes in quarters; use a spoon to scrape out the fuzzy choke in the middle.
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