with Roasted Tomato Vinaigrette
In food processor or blender, combine drained tomatoes, basil and vinaigrette; process to desired consistency. Set aside.
Heat a grill pan over medium heat. Dry artichoke bottoms with clean paper towels; lightly spray with cooking spray. Place in grill pan; grill until browned on both sides and heated through.
Top with tomato vinaigrette.
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