PREPARATION: Make sure the artichokes quarters are thoroughly drained and placed in a bowl. Cut the prosciutto into thin strips and add to the bowl with tomatoes and olive halves. Keeping a few basil leaves whole for garnishing, tear the remainder of the leaves into small pieces and add to the bowl containing the other salad ingredients.To make the dressing, put the oil, wine vinegar, garlic, mustard, honey and salt and pepper in a screw top jar and shake vigorously until the ingredients are blended well. Pour the dressing over the salad and toss together. Serve the dish garnished with a few whole basil leaves.COOK'S TIP: Use bottled Unico artichokes if you can find them as they have better flavor. If only Unico canned artichokes are available, rinse them carefully to remove the salty liquid.
PREPRATION TIME: 25 minutes
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