Artichoke Salad

Artichoke Salad

4 Each Fresh artichoke hearts
1 Tablespoon Wine vinegar
2 Cups Artichoke hearts, quartered
1 Teaspoon Louisiana hot sauce
1 Each Small garlic clove
2 Teaspoons Salt
1 Teaspoon Lea & Perrins
3 Tablespoons Olive oil
1 Tablespoon Lemon juice

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.