Trim then up, cook them and marinate them. You can then use them freely in green and pasta salads. I make a delicious pasta salad with grape tomatoes, halved, marinated artichoke hearts, quartered, and chickpeas. You can add crumbled feta cheese, chicken or shrimp, and any other vegetables you like, either raw, roasted or lightly steamed. Dress with a balsamic vinaigrette.