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Artichokes Vinaigrette Recipe
|Frozen artichoke hearts/2 cups fresh trimmed and halved artichoke hearts||9 Ounce, trimmed (1 Package)|
|Boiling salted water||1 Cup (16 tbs) (As Needed)|
|Olive oil||6 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Minced sweet pickle||3 Tablespoon|
|Sweet pickle liquid||1 Tablespoon|
|Minced parsley||2 Tablespoon|
|Minced pimiento||2 Tablespoon|
Serving size: Complete recipe
Calories 936 Calories from Fat 799
% Daily Value*
Total Fat 90 g139%
Saturated Fat 12.5 g62.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 757.9 mg31.6%
Total Carbohydrates 30 g10%
Dietary Fiber 3.5 g14%
Sugars 17.3 g
Protein 5 g10.6%
Vitamin A 70.4% Vitamin C 118.9%
Calcium 12.6% Iron 45%
*Based on a 2000 Calorie diet
Drain and place in a small deep bowl.
Pour over them the olive oil and vinegar.
Gently mix in the pickle, pickle liquid, parsley, and pimiento.
Cover and chill at least 4 hours or overnight.
Lift artichokes from marinade and arrange 6 to 8 halves on each individual plate.
With a slotted spoon, remove some of the chopped ingredients from marinade and spoon over the artichoke hearts.