From the April/May 2018 issue
Serves 4

Ingredients

For the salsa:

  • 1 (6-ounce) jar marinated artichoke hearts
  • 1/2 cup grape tomatoes, halved or quartered if large
  • 1/4 cup pitted olives, sliced
  • 1/4 cup chopped scallions
  • 1 garlic clove, minced or finely

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