1. Cook artichokes in a pot with the port wine, white wine and some salt and pepper until fork tender. Remove leaves and leave just the heart. 2. Bring a second pot of water to a boil. 3. Remove stems from the tomatoes & make a tiny slit in the top of each. Blanch tomatoes in boiling water and place immediately in an ice bath. Remove the skin and slice the tomatoes into eighths. 4. In a medium bowl, combine vinegar and olive oil and season with salt and pepper. Place tomatoes and arugula into the vinaigrette mixture. 5. Dress salad with vinaigrette. 6. Place salad in a single line on plate alternating tomatoes and artichokes. ---------------------------------------------------------------------------
Nutrition
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