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Ingredients
  

  • 2 Tbs (30 ml) red wine vinegar
  • 6 Tbs (90 ml) extra-virgin olive oil
  • 1 tsp (5 ml) Dijon-style mustard
  • Salt and freshly ground pepper to taste
  • 4-6 oil-cured black olives, pitted and chopped
  • 1/4 cup (60 ml) chopped walnuts or almonds
  • 2 Tbs (30 ml) capers, drained and chopped
  • 1 package (9 oz, 250 g) frozen artichoke hearts cooked according to package directions

Instructions
 

  • Whisk together the olive oil, vinegar, mustard, salt, and pepper. Stir in the olives, chopped nuts, and capers. Spoon over the cooked artichoke hearts. Serve warm, chilled, or at room temperature. Serves 4 to 6.