Tomato and Artichoke Salad

• 2 large artichoke bottoms, cooked and cleaned
• 2 red vine-ripened tomatoes
• 2 yellow vine-ripened tomatoes
• 2 ounces pistachios, ground into a flour (grind pistachios in grinder)
• 16 ounces white port
• 16 ounces white wine
• 2 12 cups arugula
• salt and pepper
• 34 cup sherry wine vinegar
• 1 cup olive oil
• salt and pepper

1. Cook artichokes in a pot with the port wine, white wine and some salt and pepper until fork tender.
2. Remove leaves and leave just the heart.
3. Bring a second pot of water to a boil.
4. Remove stems from the tomatoes & make a tiny slit in the top of each.
5. Blanch tomatoes in boiling water and place immediately in an ice bath.
6. Remove the skin and slice the tomatoes into eighths.
7. In a medium bowl, combine vinegar and olive oil and season with salt and pepper.
8. Place tomatoes and arugula into the vinaigrette mixture.
9. Dress salad with vinaigrette.
10. Place salad in a single line on plate alternating tomatoes and artichokes.

artichoke bottoms, red vine, yellow vine, pistachios, white port, white wine, arugula, salt, sherry wine vinegar, olive oil, salt

Taken from www.food.com/recipe/tomato-and-artichoke-salad-170107 (may not work)