Artichoke Boats Recipe

Summary

CuisineCourse
Method

Ingredients

 Canned artichoke hearts14 Ounce
 Olive oil2 Tablespoon
 Wine vinegar1 Tablespoon
 Pepper1 Dash
 Garlic clove1⁄2 Small
 Tarragon1 Pinch
 Marjoram1 Pinch
 Hard cooked eggs2
 Mayonnaise2 Tablespoon
 Chopped dill pickle1 Teaspoon
 Chopped parsley1⁄2 Teaspoon
 Chopped pimento1⁄2 Teaspoon
 Grated onion1⁄8 Teaspoon
 Salt1⁄4 Teaspoon
 Ripe olives slivers1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 860 Calories from Fat 597

% Daily Value*

Total Fat 67 g103%

Saturated Fat 10.2 g51.2%

Trans Fat 0 g

Cholesterol 504.8 mg

Sodium 1233.1 mg51.4%

Total Carbohydrates 45 g15.1%

Dietary Fiber 22.1 g88.6%

Sugars 5.4 g

Protein 28 g55.7%

Vitamin A 22.1% Vitamin C 88.8%

Calcium 26.7% Iron 43.6%

*Based on a 2000 Calorie diet

Directions

Drain artichoke hearts and cut each one in half lengthwise.
Combine oil, vinegar, 1/8 tsp. salt, dash pepper, garlic, tarragon and marjoram in a flat dish.
Lay pieces of artichoke in this mixture and let marinate at least 1 hour, turning occasionally.
Drain.
Press hard-cooked eggs through a sieve into a small bowl.
Add mayonnaise, dill pickle, parsley, pimento, onion, 1/4 tsp. salt and dash pepper.
Blend well with a fork.
Spoon this mixture on cut sides of artichoke hearts (about 1 tsp. each).
Garnish each with a sliver of ripe olive.
Chill.
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