Artichoke Salad
Yield
10 servingsPrep
20 minCook
?Ready
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
artichoke hearts
fresh |
*
|
| 1 | tablespoon |
white wine vinegar
|
|
| 2 | cans |
artichoke hearts
quartered |
*
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 1 | each |
garlic cloves
|
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 3 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
artichoke hearts
fresh |
*
|
| 15 | ml |
white wine vinegar
|
|
| 2 | cans |
artichoke hearts
quartered |
*
|
| 5 | ml |
red hot pepper sauce
|
|
| 1 | each |
garlic cloves
|
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
worcestershire sauce
|
|
| 45 | ml |
olive oil
|
|
| 15 | ml |
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 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.
