Mushrooms and Artichoke Hearts Vinaigrette

Total Time
20 mins
0 mins

Yummy! Serve with grilled meats, along side salads, or out of the jar! This came from "365 Great Barbeque and Grilling Recipes". Enjoy!

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  1. Drain artichokes, reserving the marinade from jars.
  2. Place the artichokes in a medium bowl.
  3. Add water chestnuts, mushrooms, and scallions.
  4. Add olive oil, vinegar, salt, and hot sauce to reserved artichoke marinade.
  5. Whisk well to blend.
  6. Pour over vegetables and toss.
  7. Serve immediately or cover and marinate in refrigerator for up to 3 days.
  8. Enjoy!
Most Helpful

4 5

This was very good, although I think I'd double the artichokes in future (I love them so). I also added a crushed clove of garlic. It was nice and flavorful. Thanks so much for posting, Sharon! Made for Photo Tag game.

4 5

Yummy! I really liked it! I didn't add scallions as I didnt' like them and didn't add olive oil as there was plenty in the artichoke sauce. I had this over greens for a lunchtime salad

5 5

This made a great side dish for dinner last night. Took Rita's suggestion and added a smashed garlic clove. I'm betting the leftovers will be even better for lunch today. Thanks for another great recipe, Sharon!