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4 fresh artichoke hearts
1 tablspoon wine vinegar
2 cans artichoke hearts, quartered
1 teaspoons Louisiana hot sauce
1 small garlic clove
2 teaspoons salt
1 teaspoon Lea & Perrins
3 tablespoons olive oil
1 tablespoon lemon juice
1. In a wooden salad bowl, mash garlic and salt with a strong fork.
2. Add fresh artichoke hearts and mash with the garlic and salt.
3. Add olive oil, lemon juice, wine vinegar, hot sauce, and Lea & Perrins Worcestershire sauce making sure to stir in between each ingredient. Mix well.
4. Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens.
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