I never had artichoke when I was growing up; in fact, I had never seen artichoke when I was in Thailand, which is up until 15 years ago. So when I first got to the U.S. and saw steamed artichoke with aioli at my friend’s party, I was so dumbfounded. I was so FOB (aka. Fresh Off the Boat) I had no idea how to eat them. hahaha Now that I know (just a tiny bit) better, artichoke has become the veggie I really like. Though every now and then, I look back and laugh at my first reaction to artichoke.
Surprisingly, I had never attempted to make Artichoke salad dressing before until now, though I am very happy with this one. If you don’t like your dressing to be on a sweet side, use only 1 tablespoons agave nectar at first. I really like this recipe on any salad combination because it’s light, truly refreshing, and it’s super easy. 🙂
- 14 oz. (400 g.) canned artichoke hearts, rinse & drain
- 1/2 cup grapeseed oil
- 1/4 cup fresh squeezed lemon juice
- 3 tablespoons white balsamic vinegar
- 2 tablespoons shallot, minced
- 1 clove garlic, minced
- 1/2 teaspoon dry mustard
- 2 tablespoons agave nectar
- salt & pepper
Mix all ingredients together in a blender & store it in refrigerator.
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