Yield: 4 Servings
|2 cans||(Large) Artichoke Hearts, drained|
|1 cup||Vegetable Oil|
|1½ teaspoon||Dill Weed, or more to taste|
|2 mediums||White Onions, sliced|
Drain artichoke hearts. In a large bowl mix vinegar, oil, sugar, salt, pepper, and dill weed. Add artichoke hearts and sliced onions: marinate overnight. Just before serving, add chopped pimento. Serve on a lettuce leaf.
Serves: 4 to 6
Source: "Mountain Measures", Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Kenneth Kleeman Posted to MC-Recipe Digest V1 #611 by Bill Spalding <billspa@...> on May 14, 1997