Marinated Artichokes and Hearts of Palm.
Stores sell marinated artichokes, so why not marinated artichokes and hearts of palm? They’re both mild vegetables that contribute more texture than taste, and they absorb the flavor of a marinade beautifully. You do need firm hearts of palm which will hold up when you slice them; we found just what we wanted at Walmart for a little over $2 for a 14.5 oz can and quartered artichoke hearts for about the same price in a supermarket house brand. Makes about 2 cups marinated artichokes and hearts of palm, enough for several salads.
Ingredients:
14.5 oz can hearts of palm in water pack, drained
14.5 oz can quartered artichoke hearts in water pack, drained
1 T plus 1 t lemon juice
¼ c good olive oil
½ t Kosher salt
¼ t ground black pepper
1 t finely chopped garlic (optional)
Now that’s a salad!
Method: combine the dressing ingredients and mix thoroughly; taste and adjust seasoning to your liking. Cut hearts of palm into ¾ inch logs. Add artichoke hearts and hearts of palm and toss to coat all surfaces with the dressing. Rest for at least 2 hours before serving as an appetizer or with tossed salad. You can refrigerate for storage, but bring them out before serving so any solidified oil will liquify. We prefer to just leave them on the counter; they should be good for a couple of days and will likely be gone by then.
