These little treats are a star whether they’re in a mezze platter for the holidays or a salad for a weekday lunch!
Ingredients
2 Cans of Quartered Artichoke Hearts, Drained
Dressing:
1 Clove Garlic, minced
Juice of 1 lemon
1/2 cup Olive Oil
1/4 cup Apple Cider Vinegar (or more if you like things more vinegary!)
2 tbs Italian seasoning
1 tsp Chili Flakes
Salt and pepper to taste
Method.
Step 1.
Add your artichoke hearts to a large mason jar or container, feeling for any tough ends, and slicing those off as needed.
Step 2.
In a bowl, combine all dressing ingredients and whisk together.
Step 3.
Add your dressing to the mason jar with the artichokes, seal the jar, and shake to get all artichokes coated in the dressing, allow time to rest. The longer these stand before serving the better they get!
Step 4.
Enjoy! I like using these as a centerpiece on a mezze platter, on a kale salad with hummus and dolmas, or straight out of the jar!