Recipe courtsey of Chef/Cooking School Director Bev Shaffer of the Mustard Seed Market and Cafe in Akron, Ohio
Heat oil in a skillet over medium high heat. Add tomatoes and cook, stirring, until softened. Add garlic, thyme, chipotle paste and vinegar. Cook stirring for 2 more minutes.
Let cool. Transfer to a food processor and process until smooth.
Use immediately or cover tightly and refrigerate up to one week. Whisk or shake well before serving.
Brown turkey chorizo slices over medium heat. Drain on paper towels and set aside to cool.
In a large serving bowl, combine beans, scallions, onions, garlic, jalapenos, artichoke hearts and chorizos. Add 1/2 cup vinaigrette and toss well to coat evenly. Add cilantro and season with salt and pepper.
Serve immediately or cover and refrigerate for up to 4 hours.