2 small jars marinated artichoke hearts
1/4 cup red wine vinegar
1/8 cup balsamic vinegar
juice of 1 lemon (I used bottled lemon juice)
2 tablespoons olive oil
fresh ground pepper to taste
Toss all the ingredients in the blender or food processor and blend to your hearts content.
I like mine chunky, but you can get it down to almost a ranch type consistency if that's what you dig.
I've also used this as a bruschetta topping along with marinated diced tomatoes and cucumbers, and vegan olive pesto. It's a versatile little dressing.