Artichoke Salad

Servings: 10
Ingredients:

4 ea Fresh artichoke hearts
1 T  Wine vinegar
2 cn Artichoke hearts, quartered
1 t  Louisiana hot sauce
1 ea Small garlic clove
2 t  Salt
1 t  Lea and Perrins
3 T  Olive oil
1 T  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, stir, add hot
sauce, stir, add Lea and 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 Wilson’s ‘Outdoor Cooking
With Inside Help.’

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