From the April/May 2018 issue
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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