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(From the California Artichoke Advisry Board.) Combine vinegar, lemon juice, sugar and mustard. Gradually add oil until blended. Serve with cooked artichokes. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (32g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 42 (51%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 0.4mg||0 %|
|Potassium 18.6mg||0 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 10.4g|
|Protein 0.2g||0 %|
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Calories per serving: 83
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