Recipe By: Chile Pepper Mag (Aug.98)
1/4 cup olive oil
1/4 cup fresh lemon juice
1/2 teaspoon salt
2 cans artichoke hearts (14 oz.), drained -- quartered
1 large red onion, quartered -- thinly sliced
3 jalapeno chiles -- finely chopped (or to taste)
3 cloves garlic -- chopped
Fresh ground black papper to taste
In a small bowl, whisk together olive oil, lemon juice and salt. In a separate bowl, combine artichoke hearts, onion, jalapenos and garlic. Pour dressing over vegetables; toss to mix well. Let stand at room temperature 25-30 minutes before serving. (Can be prepared 1 day in advance and refrigerated covered. Let come to room temperature before serving.)
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved