Ingredients
- 1 pound black eyed peas (dried)
- 3 chicken bouillon cubes
- 1/4 teaspoon white pepper (ground)
- 2 teaspoons onion salt
- 4 ounces artichoke hearts marinated
- 1/2 cup radishes (sliced)
- 1 green bell pepper (seeded and chopped)
- 1/2 cup green onions (sliced)
- 1 cup celery (thinly sliced)
- 3/4 cup italian dressing (bottled)
- salt (to taste)
- black pepper (to taste)
- hot pepper sauce (to taste)
Directions
- Soak black-eyed peas overnight (or at least 6 hours) with enough water to cover peas by two inches. Drain and rinse. Put rinsed peans in a large pot with 6 cups hot water, bouillon cubes, white pepper and onion salt. Bring mixture to a boil, cover, lower heat and simmer for 45 minutes or until peas are just tender. Drains peas and place in a large bowl; set aside. Drain artichoke hearts, pouring marinade over peas. Chop artichoke hearts into bite-sized pieces and toss with peas along with remaining ingredients. Season to taste; cover and chill until serving time.
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