Ingredients

• Artichoke Vinaigrette

Artichoke Antipasto

• 1 pint cherry tomatoes

• 6 cloves of garlic, quartered

• 1 can of quartered artichokes, drained (save brine/liquid for rice)

• fresh herbs

• 1/2 tablespoon red wine vinegar

• 1/8 cup extra virgin olive oil

• 1/2 teaspoon salt & pepper

Roasted Chicken

• 4 medium chicken breasts (5oz each)

• salt & pepper

Brown Rice

• 2 cups brown rice, rinsed well

• 1/2 cup reserved brine from canned artichokes

• 3 1/2 cups water

• 2 tablespoon extra virgin olive oil