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Artichoke Heart Vinaigrette

What you need: 

2 small jars marinated artichoke hearts
1/4 cup red wine vinegar
1/8 cup balsamic vinegar
juice of 1 lemon (I used bottled lemon juice)
2 tablespoons olive oil
fresh ground pepper to taste

What you do: 

Toss all the ingredients in the blender or food processor and blend to your hearts content.
I like mine chunky, but you can get it down to almost a ranch type consistency if that's what you dig.
I've also used this as a bruschetta topping along with marinated diced tomatoes and cucumbers, and vegan olive pesto. It's a versatile little dressing.

Preparation Time: 
5-10 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

For garlic lovers, add a mushed up clove of garlic or 3!  :)  I sometimes toss a teaspoon or so of garlic powder in the mix if I'm not planning on talking to a lot of people at close range.  :)

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