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Artichokes Vinaigrette

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  Frozen artichoke hearts/2 cups fresh trimmed and halved artichoke hearts 9 Ounce, trimmed (1 Package)
  Boiling salted water 1 Cup (16 tbs) (As Needed)
  Olive oil 6 Tablespoon
  Red wine vinegar 2 Tablespoon
  Minced sweet pickle 3 Tablespoon
  Sweet pickle liquid 1 Tablespoon
  Minced parsley 2 Tablespoon
  Minced pimiento 2 Tablespoon

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.

Recipe Summary

Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 936 Calories from Fat 799

% Daily Value*

Total Fat 90 g139%

Saturated Fat 12.5 g62.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 757.9 mg31.6%

Total Carbohydrates 30 g10%

Dietary Fiber 3.5 g14%

Sugars 17.3 g

Protein 5 g10.6%

Vitamin A 70.4% Vitamin C 118.9%

Calcium 12.6% Iron 45%

*Based on a 2000 Calorie diet

Artichokes Vinaigrette Recipe