Recipe by Dancer^
Pureeing the artichoke hearts makes this a wonderfully smooth dressing. After making the dressing, you will still have half a can of aritchoke hearts left, just toss them in with your salad.
Top Review by Ginny233
Don't overlook this one! I made it twice this week and received many compliments. Served it drizzled on baby arugula/raddichio topped with sundried tomatoes, avocado and black olives. Simple but tasted very special!
- 2 cloves garlic, minced
- 1⁄2 cup olive oil
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 teaspoon fresh ground black pepper
- 7 ounces cans artichoke hearts, drained