Ingredients
2 (4-ounce) jars marinated artichoke hearts
1/2 cup white wine
Juice of 1 lemon
1 whole fennel or 1 small bunch celery, sliced
6 medium tomatoes, sliced
2 small onions, diced
1 clove garlic
1/2 tsp. salt
1/4 tsp. white pepper
1/2 cup warm beef broth
Preparation
Drain artichoke hearts; reserve marinade. Cut hearts in half; place in large salad bowl. Combine reserved marinade, wine, and lemon juice; pour over artichokes. Clean and wash fennel/celery; slice. Add to artichokes. Add tomatoes and onions. Mash garlic with salt and pepper; add to beef broth. Mix well; pour over vegetables. Marinate at least 10 minutes.
