Antipasto Salad

Ingredients

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

Equipment

• bowl
• frying pan
• whisk
• slotted spoon

Directions

1. Combine water and 2 tablespoons juice in a large bowl.
2. Cut off stem from an artichoke to within 1 inch of base; peel stem.
3. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom.
4. Cut lengthwise into quarters.
5. Remove fuzzy thistle from bottom with a spoon; place in lemon water. Repeat procedure with remaining artichokes.
6. Drain artichokes. Cook artichokes in boiling water 6 minutes or until tender.
7. Remove from pan with a slotted spoon; plunge into a large bowl of ice water.
8. Add carrots to pan; cook 1 minute.
9. Add cauliflower and squash to pan; cook an additional minute or until vegetables are crisp-tender.
10. Drain and plunge in ice water with artichokes.
11. Drain artichoke mixture well.
12. Combine remaining 2 tablespoons juice, vinegar, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk.
13. Add artichoke mixture, onion, and olives; toss gently to coat. Cover and chill.
14. Sprinkle with the parsley just before serving.