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Recipe by: kyleigh
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See below ingredients and instructions of the recipe
4 ea Fresh artichoke hearts 2 ts Salt
1 tb Wine vinegar 1 ts Lea Perrins
2 cn Artichoke hearts, quartered 3 tb Olive oil
1 ts Louisiana hot sauce 1 tb Lemon juice
1 ea Small garlic clove
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."
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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