artichoke salad

10 servings
4 eaches Fresh artichoke hearts
1 tablespoon Wine vinegar
2 cans Artichoke hearts, quartered
1 teaspoon Louisiana hot sauce
1 each Small garlic clove
2 teaspoons Salt
1 teaspoon Lea & Perrins
3 tablespoons Olive oil
1 tablespoon Lemon juice

In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well.

Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens. From Justin Wilson's "Outdoor Cooking With Inside Help."

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