Broccoli And Artichoke Heart Salad - cooking recipe

Ingredients

1/2 c. olive oil
1 lime (juice of)
1 lemon (juice of)
2 tsp. Louisiana hot sauce
1 large or 2 small cloves garlic
Lea & Perrins Worcestershire sauce
5 drops Peychaud's bitters
salt to cover garlic
2 Tbsp. wine vinegar
3 to 4 lb. fresh broccoli, cut in pieces
2 (8 1/2 oz.) cans artichoke hearts, quartered
1 or 2 large fresh tomatoes, cubed
2 Tbsp. green onions or chives, chopped

Preparation

Mash garlic with salt using a table fork.
This works well in a large wooden bowl.
Add olive oil; stir.
Add hot sauce; stir. Add Lea & Perrins; stir.
Add bitters; stir.
Add lime and lemon; stir.
Add vinegar; stir.
Parboil broccoli just enough to keep from being tough.
Put broccoli, artichoke hearts, chives and tomatoes into dressing and mix well.
Let set for at least one hour.