Preparation:
Serve with cheese croquettes. Steam rice and set aside. In a bowl, mix vinegar, oil, thyme, Tabasco, salt and pepper. Add peas, hearts of artichoke, artichoke marinade form jar, scallions and tomatoes. Toss gently and place in refrigerator. Just before serving, add cooled rice to mixture and stir thoroughly. Arrange lettuce leaves on serving platter or on individual dishes and place mixture on top. Use 1/2 to 1 cup mixture per serving. |
