Artichokes Vinaigrette

Oxmoor House
6 servings


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2 (9-ounce) packages frozen artichoke hearts
1 (4-ounce) jar diced pimiento, drained
1/2 cup vegetable oil
1/2 cup white wine vinegar
2 tablespoons chopped sweet pickle
1 tablespoon dried oregano
1/2 teaspoon dried basil


Cook artichokes according to package directions; drain. Place in a glass bowl. Add pimiento; toss gently.

Combine oil and remaining ingredients in a jar; cover tightly and shake vigorously. Pour over artichokes; toss gently. Chill until ready to serve. Serve with a slotted spoon.

Created date

October 2003