- 4 Each Fresh artichoke hearts.
- 1 Tablespoon Wine vinegar.
- 2 Cups 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.
- 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.
- For protecting your fingers and to slice vegetables more faster, use any of our Kitchen slicers.
- Washing, rinse and draining vegetables try our Colanders.
Best Nice Deals Team
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