Avocado-Artichoke Salad

• 4 large artichokes
• 2 ripe avocados
• 2 large ripe tomatoes
• 3 to 4 tablespoons red-wine vinegar (according to taste)
• 3/4 cup extra-virgin oil
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons fresh herbs such as chives, tarragon or chervil

1. Cook the artichokes until tender in boiling salted water (about 30 to 40 minutes.
2. Drain and cool.
3. Cut them in half and remove the chokes.
4. Slice the artichokes thin, vertically.
5. Combine the vinegar, oil, salt and pepper for the dressing.
6. Pit, peel and slice the avocados lengthwise.
7. Slice the tomatoes and arrange them on a round serving platter.
8. Arrange the avocado in alternating slices with the artichokes on top of the tomatoes, in a pattern forming the spokes of a wheel.
9. Pour the dressing lightly over the slices and sprinkle with the herbs.
10. Serve at once.

artichokes, avocados, tomatoes, redwine vinegar, extravirgin oil, salt, fresh herbs

Taken from cooking.nytimes.com/recipes/3128 (may not work)