Artichoke Salad Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
4 each: Fresh artichoke hearts,
1 tbsp: Wine vinegar,
2 can: Artichoke hearts, quartered
1 tsp: Louisiana hot sauce,
1 each: Small garlic clove,
2 tsp: Salt,
1 tsp: Lea & Perrins,
3 tbsp: Olive oil,
1 tbsp: Lemon juice,
Directions:
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 Wilsons
"Outdoor Cooking With Inside Help."
Source from luhu.jp
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 Wilsons
"Outdoor Cooking With Inside Help."
Source from luhu.jp