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In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well. Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens. From Justin Wilsons "Outdoor Cooking With Inside Help." File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 10 (26%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 66.9mg||2 %|
|Potassium 215.3mg||6 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 3.5g|
|Protein 1.8g||3 %|
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Calories per serving: 38
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