Tomatoes And Artichokes With Basil
|5 to 6||medium vine-ripened tomatoes, rinsed|
|1||14-ounce can artichoke hearts, drained and quartered|
|2||stems fresh basil|
|¾||teaspoon Dijon mustard|
|1||tablespoon red wine vinegar|
|2||tablespoons olive oil|
|coarse salt and freshly ground black pepper, to taste|
Slice tomatoes in half and slice each half into 3 wedges. Transfer tomatoes and artichokes to a medium mixing bowl and set aside.
Coarsely chop 1 cluster of basil leaves, discarding the stem, and add them to the tomatoes. Tear the remaining basil leaves from their stem and sprinkle the whole leaves over the tomatoes.
In a small mixing bowl, lightly whisk together the Dijon mustard, red wine vinegar, olive oil, coarse salt, and black pepper. Pour the vinaigrette over the tomato mixture and gently toss with a spoon. Serve immediately or cover and chill until ready to serve.
Recipe serves 6 to 8.