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Artichokes Vinaigrette

Yield 6 servings


  • 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

How to Make It

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

  2. 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.

Christmas with Southern Living 1995