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  Artichoke salad
 
Yield: 10 Servings
 
4 ea Fresh artichoke hearts      1 tb Wine vinegar
2 cn Artichoke hearts quartered      1 ts Louisiana hot sauce
1 ea Small garlic clove      2 ts Salt
1 ts Lea & Perrins      3 tb Olive oil
1 tb 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 & 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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