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Ingredients Jump to Instructions ↓

  1. 2 Artichoke hearts - drained

  2. 1/2 cup 118ml Vinegar

  3. 1 cup 237ml Vegetable oil

  4. 2 tablespoons 30ml Sugar

  5. 1 1/2 teaspoons 7 1/2ml Salt

  6. 1/2 teaspoon 2 1/2ml Pepper

  7. 1 1/2 teaspoons 7 1/2ml Dill weed, or more to taste

  8. 2 teaspoons 10ml White onions - sliced (medium)

Instructions Jump to Ingredients ↑

  1. Drain artichoke hearts. In a large bowl mix vinegar, oil, sugar, salt, pepper, and dill weed.

  2. Add artichoke hearts and sliced onions: marinate overnight. Just before serving, add chopped pimento.

  3. Serve on a lettuce leaf.

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