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Ingredients

• 6 cups water
• 1/4 cup fresh lemon juice, divided
• 4 medium artichokes (each about 12 ounces)
• 1 (7-ounce) bag whole baby carrots with tops
• 3 cups small cauliflower florets
• 1 (8-ounce) bag baby pattypan squash, halved
• 3 tablespoons red wine vinegar
• 2 tablespoons extravirgin olive oil
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1/2 cup vertically sliced red onion
• 1/3 cup pitted kalamata olives, halved
• 1/3 cup fresh flat-leaf parsley leaves

Description

MyRecipes