- 1 tablespoon [15 g] sugar
- 2 tablespoons [30 mL] lemon juice
- 2 tablespoons [30 mL] salad oil
- 1/4 teaspoon [1 mL] dried oregano leaves, crushed
- 1/4 teaspoon [1 mL] dried tarragon leaves, crushed
- Dash of garlic salt
- 1 [15-ounce / 426 mL] can artichoke hearts, drained
- 2 tablespoons [30 mL] water
- Paprika, to serve [optional]
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- Combine sugar, lemon juice, salad oil, crushed dried oregano and tarragon leaves, garlic salt, drained artichoke hearts and water into a bowl.
- Cover and refrigerate until really cold, until ready to serve.
- Drain and serve, sprinkled with paprika if desired.
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