Tuscan Artichoke Tomato Salad

Ingredients

• 2 medium fresh artichokes
• 3 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 small red onion, thinly sliced
• 1 cup black olives, pitted and halved
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 4 cloves roasted garlic, mashed
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. Prepare the Artichokes: Fill a large bowl with water and squeeze the juice of one lemon into it. This will help prevent the artichokes from browning. Trim the artichokes by removing the tough outer leaves, using kitchen scissors if necessary, and cutting off the top third. Trim the stem, leaving about an inch for stability. As you finish each artichoke, place it in the lemon water to maintain its vibrant color and freshness.
2. Cook the Artichokes: Bring a pot of salted water to a rolling boil. Add the artichokes, ensuring they are fully submerged, and cook for about 20-25 minutes, or until the leaves pull away easily with a gentle tug. Drain the artichokes and set them aside to cool completely.
3. Chop the Artichokes: Once cooled, remove the leaves and scoop out the fuzzy choke in the center using a spoon. Chop the tender heart of the artichoke into bite-sized pieces and set aside.
4. Combine Ingredients: In a large mixing bowl, combine the chopped artichokes, halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved black olives, chopped basil, and parsley. Toss everything gently to distribute the ingredients evenly.
5. Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, mashed roasted garlic, Dijon mustard, and sprinkle in salt and pepper to taste.
6. Toss the Salad: Pour the dressing generously over the salad mixture and gently toss to combine evenly. Taste the salad and adjust seasoning if necessary.
7. Serve: Allow the salad to rest for about 15 minutes at room temperature to let the flavors meld before serving.