Artichoke Boats Recipe
Ingredients
| Canned artichoke hearts | 14 Ounce | |
| Olive oil | 2 Tablespoon | |
| Wine vinegar | 1 Tablespoon | |
| Pepper | 1 Dash | |
| Garlic clove | 1⁄2 Small | |
| Tarragon | 1 Pinch | |
| Marjoram | 1 Pinch | |
| Hard cooked eggs | 2 | |
| Mayonnaise | 2 Tablespoon | |
| Chopped dill pickle | 1 Teaspoon | |
| Chopped parsley | 1⁄2 Teaspoon | |
| Chopped pimento | 1⁄2 Teaspoon | |
| Grated onion | 1⁄8 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Ripe olives slivers | 1 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 mg168.3%
Sodium 1717.5 mg71.6%
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
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.
Chef
