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Cajun and Creole   -   Artichoke Salad   adapted from Outside Cooking with Inside Help

  • 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
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.
Serves 10
Time to Make 0:00

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