• 2 cans artichoke hearts, rinsed and cut in 1/2
• 2 cloves garlic, minced
• 1 can pitted black olives
• 1 can spanish olives
• 1 can mushroom buttons
• 1 box cherry tomatoes
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 Tbsp wine vinegar
• 1/4 cup oil

Combine in tightly sealed bowl, chill overnight or for several hours, turning bowl frequently to throughly coat ingredients.