4 Fresh artichoke hearts	3 Tbl Olive oil
2 Tsp Salt	1 Tsp Louisiana hot sauce
1 Tbl Wine vinegar	1 Tbl Lemon juice
1 Tsp Lea & Perrins	1 Small garlic clove
2 Can Artichoke hearts, quartered

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 Wilson's "Outdoor Cooking With Inside Help."