- 1 can artichoke hearts
- Green onions, minced
Vinaigrette
- 2 tablespoons [30 mL] wine vinegar [or other]
- 2 tablespoons [30 mL] lemon juice
- 1 teaspoon [5 mL] Dijon mustard
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Celery seeds, to taste
- Herbs, to taste
- Oil
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- Prepare vinaigrette.
- Cut artichoke hearts into 4 wedges; arrange into a dish.
- Pour vinaigrette over artichoke wedges.
- Cover and refrigerate, for at least 2 hours.
- Serve, sprinkled with minced green onions.
Vinaigrette
- Into a bowl, well mix together wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, pepper, celery seeds and any desired herbs.
- Slowly pour in oil, whipping.
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