2 large carrots about 8 ounces)
½ small head cauliflower (about 12 ounces)
1 jar ( 6 ounces) marinated artichoke hearts
½ cup pitted black olives
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1 teaspoon Worcestershire sauce
In a skillet bring 1 inch of water to a boil. Peel carrots and cut them diagonally into ½ inch thick slices. Add the carrots to the water. Lower the heat to medium, cover and cook until the carrots are almost crisp tender about 2 minutes
Trim cauliflower and cut into florets. Add the cauliflower florets to the carrots. Continue cooking the vegetables 3 more minutes
Drain the veggies and rinse with cold water . Transfer to a bowl. Stir in artichoke hearts with their marinade, lemon juice, olives, Worcestershire sauce, and olive oil. Season with salt and pepper and toss. Refrigerate and pack cold.
Cuisine Writer
