Recipes from Home: Grandma Zina's Artichoke Salad
Stephen Mulé, Executive Chef (Flik International), NBC Universal, New York: This was a special treat/holiday type of dish. My grandmother’s holidays were New Year’s Day, Mother’s Day and Easter. This artichoke salad was always present at the table on these days, as well as enough for everyone to take a Tupperware container home. My grandmother would also make a surprise delivery two or three times a year with her famous salad.
4 16-oz. cans artichoke hearts
2 large sweet onions
3 cups red wine vinegar
1 cup olive oil
3 tbsp. sugar
Salt to taste
Pepper to taste
1 16-oz. jar capers, drained
16-oz. jar Spanish olives with pimentos, drained, chopped
1 cup seasoned bread crumbs
1. Drain artichokes and squeeze individually to get liquid out. Coat bottom of sauté pan with olive oil.
2. Slice onions thin and sauté in olive oil until clear and soft.
3. Add vinegar and olive oil. Simmer until warm.
4. Add sugar until dressing tastes pickled. Add salt and fresh ground pepper to taste. Add capers and olives. Add artichokes and toss together. Place salad in casserole dish. Top with bread crumbs and refrigerate until cool.