Artichokes With Tomato-Herb Dressing

• 3 medium artichokes
• 12 cup red wine or 12 cup Italian vinaigrette dressing, divided
• 12 cup roma tomato, chopped
• 12 cup green bell pepper, chopped
• 1 garlic clove, chopped
• 12 teaspoon italian seasoning or 12 teaspoon dried basil
• assorted lettuce (optional)
• 14 cup shredded parmesan cheese or 14 cup asiago cheese

1. Wash artichokes; trim off stem and any small leaves.
2. Cut off one-quarter of the leaf tips.
3. Quarter artichokes; use a spoon to scrape out the fuzzy choke.
4. In a Dutch oven cook artichokes and 2 tablespoons of vinegar, covered, in boiling salted water for 10 minutes or tender and a leaf pulls off easily.
5. Drain; rinse in cold water and drain again.
6. Meanwhile, in a small bowl stir together remaining vinaigrette, tomato, bell pepper, garlic, and Italian seasoning.
7. Arrange artichoke quarters on a serving platter or individual plates lined with lettuce, if desired.
8. Spoon dressing mixture over artichokes.
9. Sprinkle with cheese.

artichokes, red wine, roma tomato, green bell pepper, garlic, italian seasoning, assorted lettuce, parmesan cheese

Taken from www.food.com/recipe/artichokes-with-tomato-herb-dressing-192331 (may not work)