Ingredients:
- 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.