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Artichoke and White Bean Salad

Notes: 

For extra flavor, sprinkle the artichoke hearts with olive oil, salt and pepper, and roast for 15 minutes in a preheated 400°F oven. For a variation, add 1 jar Italian tuna packed in oil.

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Ingredients: 

1/2 cup olive oil
1/4 cup fresh lemon juice
1 garlic clove, thinly sliced
1 tsp. Dijon mustard
1/4 tsp. red pepper flakes
1 tsp. ground fennel seeds
Salt and freshly ground pepper, to taste
1 package frozen quartered artichoke hearts,
thawed
2 cans (each 15 oz.) white beans, rinsed
and drained
1 small red onion, diced
2 celery stalks, thinly sliced
2 Tbs. chopped fresh oregano


 

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