| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
cn |
(Large) Artichoke Hearts, drained |
| 1/2 |
c |
Vinegar |
| 1 |
c |
Vegetable Oil |
| 2 |
tb |
Sugar |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 1/2 |
ts |
Dill Weed, or more to taste |
| 2 |
md |
White Onions, sliced |
INSTRUCTIONS
Drain artichoke hearts. In a large bowl mix vinegar, oil, sugar, salt,
pepper, and dill weed. Add artichoke hearts and sliced onions: marinate
overnight. Just before serving, add chopped pimento. Serve on a lettuce
leaf.
Serves: 4 to 6
Source: "Mountain Measures", Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. Kenneth Kleeman Posted to MC-Recipe Digest V1 #611 by Bill
Spalding <billspa@icanect.net> on May 14, 1997
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