Fresh, canned or frozen, artichokes are one of my favorite vegetables. A big fresh artichoke, steamed and served with lemon juice, stands on its own as a starter course. Far more often, I’ll just open a jar of marinated artichokes and use them to dress up a tossed salad. Here are some of my favorite recipes that feature artichokes.
Artichoke-Wild Rice Salad
1 16-ounce can black beans, drained and rinsed
2 cups cooked wild rice
2 6-ounce jars of marinated artichoke hearts, drained
1 red bell pepper, chopped
1 small sweet onion, chopped
