Ingredients
- 4 artichoke hearts
- 1 tablespoon wine vinegar
- 2 cans artichoke hearts, quartered
- 1 teaspoon louisiana hot sauce
- 1 clove garlic
- 2 teaspoons salt
- 1 teaspoon Lea & Perrins worcestershire sauce
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
Description
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