- 1 (9 ounce) package frozen artichoke hearts, thawed
- 2 (15 ounce) cans black-eyed peas, rinsed
- 1/2 cup chopped red onion
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon caraway seeds
- Salt and freshly ground pepper to taste
- Cut each artichoke in half. Combine with black-eyed peas, onion, vinegar, oil, Worcestershire sauce and caraway seeds. Season with salt and pepper.