Nutrition Information (per serving)
½ cup white wine
½ Tbsp black peppercorns
1 bay leaf
2½ Tbsp extra-virgin olive oil
2½ Tbsp white wine vinegar
1 tsp Coleman’s dry mustard
½ tsp minced garlic cloves
1 14-oz can artichoke hearts, quartered
1¼ cups chopped fresh tomatoes (approx 3 med)
2 Tbsp chopped fresh Italian parsley
½ tsp chopped fresh oregano
½ tsp sea salt
- In a medium saucepan, combine wine, peppercorns, bay leaf, olive oil, vinegar, dry mustard and garlic. Bring to a boil and cook for 5 minutes. Allow to cool and strain mixture with a sieve over a large bowl.
- Add the artichokes, tomatoes, herbs and salt to the bowl with the liquid and toss together.