What's for Dinner: Slow-Cooked Artichokes with Bruschetta-Topped Rocket Salad

I've been quite busy packing myself for a grand move from Washington to North Carolina. Thus, I've had very little time to cook. At the same time, I have a fridge full of food and six days to eat it.

I found a bunch of globe artichokes and some leftover bruschetta topping in my fridge today, so this is what transpired.

Slow-Cooked Artichokes

Soy-free, gluten-free, vegan

Ingredients

4 small globe artichokes
3 Tbs. minced garlic
2 Tbs. red cooking wine
2 sprigs rosemary
2 C water

Step-by-Step

Prep artichokes by cutting the stems and trimming the pokey ends off of the leaves.

Combine garlic, wine, rosemary, and water in your slow cooker. Place artichokes stems down in the liquid.

Cover and allow to cook for 4 hours on low.

Bruschetta Topping

Soy-free, gluten-free, vegan

Ingredients

1 C julienned sun-dried tomatoes
2 Tbs. balsamic vinegar
2 Tbs. extra-virgin olive oil
2 sprigs rosemary, minced
2 Tbs. minced garlic
1 C chopped fresh basil
2 C heirloom cherry tomatoes, cut in sixths

Step-by-Step

Combine all ingredients in a bowl. Allow to sit in fridge for two hours to combine flavors.



I created the salad by topping rocket (arugula) with a couple spoonfuls of bruschetta topping and some garbanzo beans. The vinegar and oil on the bruschetta topping makes a perfect dressing for the salad.