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Artichoke Salad   Veg  CD  HD    20mins

Serves 4    Cold  Vegetarian  Vegan  Vegetables  Hors d'oeuvre  Starter Appetizer    Gluten Wheat Dairy free  Eggless



1x 400g/14oz tin of Artichoke Hearts

3 large Tomatoes, sliced

1 Green Capsicum. sliced

1 Red Capsicum, sliced

Salt and Pepper

Freshly chopped Parsley to Garnish

For the Dressing

6 tbsp Olive Oil

2 tbsp Wine Vinegar


A pinch of sugar

1 Clove of Garlic, crushed




1. Drain and finely slice the tinned artichoke hearts.


2. Place in a salad bowl with the sliced tomatoes and capsicums. Season with salt and pepper.


3. Make the dressing by mixing the rest of the ingredients together. Pour over the salad and chill for 10 minutes.


4. Just before serving, mix in the fresh parsley.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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