I hate to just throw things away. And I know that many of you are fans of Kirkland marinated artichoke hearts and Verdi castelvetrano olives, as I am..
I've used the marinade from the artichoke hearts in tuna salad, in salad dressings, in deviled eggs. And I can imagine using the Verdi brine in salad dressings.
What other ways have you used them, and what ideas come to mind? Any suggestions that use large amounts of these ingredients get extra points!
Thank you all.