Marinated Artichokes With Mint
|Frozen artichoke hearts||18 Ounce, thawed (Two 9 Ounce Packages)|
|Salad oil||2⁄3 Cup (10.67 tbs)|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Chopped fresh mint/1 1/2 tablespoons dry mint leaves||3 Tablespoon|
Cook artichokes according to package directions; drain.
In a small bowl, combine oil, vinegar, mustard, sugar, salt, pepper, and mint; blend well.
Pour over artichokes.
Cover and refrigerate for at least 4 hours or until next day.