A simple mixture of toasted walnuts and sherry vinegar provides a rich, yet good-for-you dip for the artichoke leaves. Remove the leaves and dip into walnut vinaigrette, using your teeth to scrape the meat found on the inside of the artichoke leaf. Make sure to remove the fuzzy choke from the center of the artichoke before eating the heart.
This Red Pepper Bruschetta with Feta recipe contains french bread, olive oil, athenos traditional crumbled feta cheese, roasted red pepper, green onion and more.
