Artichokes Vinaigrette Recipe
Ingredients
1 package (9 oz.) frozen artichoke hearts or 2 cups fresh trimmed and halved artichoke hearts
Boiling salted water
6 tablespoons olive oil
2 tablespoons red wine vinegar
3 tablespoons minced sweet pickle
1 tablespoon sweet pickle liquid
2 tablespoons each minced parsley and pimiento
Directions
Cook artichokes in boiling salted water as directed on package or until tender.
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.
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.
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