Summer Artichoke Salad

• 6 baby artichokes, cooked or 14-oz (398 mL) can artichoke hearts, rinsed and drained
• Half red bell pepper, cut into thin strips Half
• 1/4 cup (50 mL) thinly sliced red onions
• 1 1-inch (2.5 cm) piece English cucumber, thinly sliced
• 5 black olives, pitted and halved
• 1 ripe large tomato, cut into 1/2-inch (1 cm) wedges
• 12 seedless grapes, halved
• 1 tsp (5 mL) drained capers
• 1 clove garlic, pressed
• 2 tbsp (25 mL) extra virgin olive oil
• 1 tbsp (15 mL) white wine vinegar
• 1 tbsp (15 mL) lemon juice
• 1/4 tsp (1 mL) salt
• 1/8 tsp (0.5 mL) freshly ground black pepper
• Few sprigs fresh parsley, chopped

1. Cut the artichokes in half and put in a salad bowl.
2. Add red pepper, onions, cucumber, olives, tomato, grapes and capers.
3. Toss gently to mix.
4. In a small bowl, whisk together garlic, olive oil, vinegar, lemon juice, salt and pepper until slightly emulsified.
5. Drizzle over the salad and toss gently to dress all the pieces, but without breaking up the artichokes too much.
6. Garnish with parsley, and serve within 1 hour (cover if it has to wait, but do not refrigerate).

baby artichokes, red bell pepper, red onions, cucumber, black olives, tomato, grapes, capers, clove garlic, extra virgin olive oil, white wine vinegar, lemon juice, salt, ground black pepper, parsley

Taken from www.cookstr.com/recipes/summer-artichoke-salad (may not work)