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In a large bowl, whisk together the broth, oil, scallions, Italian seasoning, lemon juice, vinegar, salt (if using), black pepper and hot-pepper sauce. In a medium saucepan, combine the broccoli and water. Cover and bring to a boil over high heat. Reduce the heat and simmer for 1 to 2 minutes, or just until the broccoli is bright green. Drain in a colander and rinse with cold running water. Drain well and add to the bowl with the dressing. Add the artichokes, tomatoes and red peppers. Toss to coat the vegetables well. Cover and marinate at room temperature for 20 minutes.
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Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta