5 large tomatoes cut into wedges
1 jar of 7-1/2 ozs of marinated, quartered and drained artichoke hearts
2 minced garlic cloves
2 tablespoons of white wine vinegar
2 tablespoons of fresh minced parsley
1 jar of 2-1/4 ozs cans of sliced olives, drained
1/4 teaspoon of sea salt
1/4 teaspoon of pepper
1
1. Onto a large serving platter, arrange the tomato wedges. Sprinkle with the sea salt and the pepper.
3
2. Into a small bowl combine the remaining ingredients. Spoon this over the tomatoes and then serve!
CategoryLunch, Side-dishesCuisineKetogenic-Vegan
Ingredients
5 large tomatoes cut into wedges
1 jar of 7-1/2 ozs of marinated, quartered and drained artichoke hearts
2 minced garlic cloves
2 tablespoons of white wine vinegar
2 tablespoons of fresh minced parsley
1 jar of 2-1/4 ozs cans of sliced olives, drained
1/4 teaspoon of sea salt
1/4 teaspoon of pepper
Directions
1
1. Onto a large serving platter, arrange the tomato wedges. Sprinkle with the sea salt and the pepper.
3
2. Into a small bowl combine the remaining ingredients. Spoon this over the tomatoes and then serve!