You've all been there: Standing in line at the meat or deli counter, watching someone order loads and loads of things. I'm always behind the person getting 1/4-pound of seven items at the deli. Last weekend, the customer before me was getting everything in the prepared foods case that looked good. I was staring at an artichoke salad wondering how much she was going to buy. She took the pasta salad, rice pilaf, meatballs, potato salad, steak tips, chicken breasts. Never mentioned the artichokes.
I was almost ready to check out, but ran around, collected the ingredients, and put the salad together the next day.
Begin with canned artichokes (frozen are even better; those you have to blanch first). Save fresh artichokes for a day when you have some time to invest in the project. This dish is instant.
Artichoke and red pepper salad
2 cans (about 16 ounces each) artichoke hearts, drained
2 tablespoons red wine vinegar
1 tablespoon olive oil
Salt and pepper, to taste
2 roasted red peppers (from a can or jar), cut into slivers
2 tablespoons capers
1/4 cup pitted black or green olives, coarsely chopped
1 tablespoon chopped fresh parsley
1. In a bowl, combine the artichokes, vinegar, olive oil, salt, and pepper. Toss gently.
2. Add the red peppers, capers, olives, and parsley. Stir well. Taste for seasoning and add more salt and pepper, if you like. Sheryl Julian
What's cooking in the world of food.
ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.