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 Cajun and Creole - Artichoke Salad
adapted from Outside Cooking with Inside Help
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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10
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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