Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 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 and 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.

Target recipe: add artichokes and their liquid to mixed salad greens, cherry tomatoes, mushrooms, olives, parsley and basil; toss gently. cover and refrigerate at least 4 hours or until next day. season with salt and pepper to taste, before serving. note: to make pasta salad with this recipe, just add one cup medium size cooked and well drain pasta. the liquid from marinated artichoke hearts turns into a zingy dressing for this excellent pasta salad.