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2 cans (1 pound each) artichoke hearts, small, and liquid
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1/4 cup vinegar
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1 bay leaf, crushed
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4 sprigs celery leaves, chopped
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1/4 teaspoon thyme
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1 clove garlic, crushed
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1 medium onion, chopped
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1/4 teaspoons pepper
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1 teaspoon salt
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2 slices lemon
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1/2 cup olive oil
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1 tablespoon Worcestershire sauce
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