Happy St. Patrick's Day to all of you! It's a beautiful Monday here in my little corner of the world, 2 months after my dearly beloved's triple bypass. There's nothing like a close brush with one's mortality to make every day good, even Mondays!
This recipe came from my new American Heart Association cookbook, sort of. It actually called for rice and other ingredients, but I just don't think cold rice would be a delightful dish, even if it is called a "salad". That shouldn't surprise you; I am the same person who dislikes potato salad and macaroni salad, after all. But this variation of marinated artichokes will delight you. Heart friendly and low in sodium; what could be better?
1 pound artichoke hearts, frozen or canned, quartered
2 tbsp grated parmesan cheese
2 tbsp lemon juice
1 tsp dried basil
1 clove minced garlic
1/2 tsp sugar
1/4 tsp salt
1/8 tsp pepper
1 tbsp olive oil
Put all dressing ingredients in the blender in the order given, and blend thoroughly. Pour over the artichokes, and let it sit for an hour or more before serving. (Thanks, Audrey, for pointing out that my directions were unclear.) I doubled the recipe, and had a little left over, which I used on a salad the next day - also wonderful.
Easy, fast and flavorful! What could be better?
Happy Monday, everyone; enjoy your green beer, food, or whatever you're having!