Well-drained artichoke hearts tossed with cherry tomatoes and red onion for freshness and contrast. Finished with a lemon, mustard, and olive oil vinaigrette: bright, aromatic, and glossy. Fast, clean, and proudly vegetable-forward.
Drain the artichokes very well and pat them dry if they are wet. Cut them into halves or large quarters; they should feel tender but still hold their shape.
Halve the cherry tomatoes, slice the red onion very thinly, and chop the parsley. Keep the cuts fine so they support the artichoke without taking over the plate.
Whisk the olive oil, lemon juice, mustard, salt, and pepper
Turn what you find into an experience you can actually bring to your kitchen.
Add the artichokes, cherry tomatoes, red onion, and parsley to the bowl. Toss gently for 30 seconds, just until everything is coated without breaking the hearts.
