Ingredients
1/2 Cup wine vinegar, red or white
2 Tablespoons Dijon mustard
2 Tablespoons water
1/3 Cup artichoke hearts, canned, unmarinated
2 Cloves garlic, (more if you like garlic a lot)
1 Tablespoon cashews, raw
1 Tablespoon sunflower seeds, raw
1/8 Teaspoon black pepper, freshly ground
Preparation
Thoroughly wash and drain, and coarsely chop the artichoke hearts. Peel and coarsely chop the garlic cloves. Place all ingredients into a blender and whir until creamy and no food chunks remain. Blend for at least three minutes. It takes a long time for the artichoke hearts to break down. You want a creamy, not a grainy texture.
