1 14 oz. can or bottle of artichoke hearts 1 15 oz. can of organic, cooked soybeans 1 garlic clove 1 teaspoon grated ginger root 1 teaspoon quality extra-virgin olive oil 2 cups vegetable stock Drain the artichoke hearts. Combine in a blender or food processor with the canned soybeans and process until smooth. Saute
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Save to BigOven Yum Print Antipasto Salad Rate this recipe 1 2 3 4 5 0 ratings Prep Time: 30 minutes Total Time: 30 minutes Category: Salads Cuisine: Italian Servings: 10 Antipasto Salad 8 ounces Genoa salami, cut into bite-size pieces 8 ounces sopressata or other hard salami, cut into bite-size pieces 8 ounces sharp
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