Braised And Briny Artichoke Salad

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8 oz frozen, cooked artichoke hearts*

1 large tomato, cut into 8 thin slices

2 tablespoons olive oil

1 teaspoon minced garlic in oil

1 apple, peeled, cored and thinly wedged

1/2 cup your favorite pitted olives, halved

2 (6.5-oz) cans Bar Harbor® Whole Cherrystone Clams, drained

1/4 cup apple cider vinegar

1/4 teaspoon salt and black pepper

Shaved Parmesan cheese

Thaw artichoke hearts according to package directions. If they need to be steamed or boiled, follow directions, draining to cool before proceeding with recipe.

Place 2 slices tomatoes onto each of 4 serving plates; set aside.

In a large skillet, heat olive oil over medium-high heat. Add garlic and cook until lightly browned, about a minute, stirring frequently. Add apple wedges and continue to cook until fork tender, about another 3-4 minutes. Add artichokes, olives, clams and apple cider vinegar. Toss and only cook until the clams and olives are heated throughout.

Season to taste and evenly divide over the sliced tomatoes, topping with shaved cheese.

Enough for 4

*You can also use canned artichoke hearts. Simply drain and gently rinse before using.

 

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