Artichokes Dijonese

  • Yield 2 servings

Tangy with a bold mustard flavor, this is a true bistro-style salad with served over field greens or bibb lettuce.


1 (14-ounce) can quartered artichoke hearts, drained
1/4 cup jarred roasted red peppers, drained and chopped
1 tablespoon Dijon-style mustard
1 teaspoon stone-ground mustard
1 tablespoon extra-virgin olive oil
1 tablespoon raspberry vinegar


  1. Combine all ingredients in a nonreactive large mixing bowl. Cover and chill overnight, if possible. 



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