1 medium artichoke
1 stick butter
1 c. Italian dressing
3 toes crushed garlic
Juice of 1/2 lemon

DRESSING:

3/4 c. olive oil
1/2 c. white vinegar
1/4 c. water
1/8 c. Italian bread crumbs
1/2 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. crushed oregano
1/8 tsp. whole thyme
1/2 tsp. dry parsley
1/8 tsp. salt
1/8 tsp. pepper
1 tsp. Parmesan cheese

Remove leaves from artichoke. Parboil leaves and drain. Simmer the leaves in butter. When leaves are soft, add Italian dressing, crushed garlic and lemon juice. Marinate.

Mix together dressing ingredients and shake well. Best if made the day before.