artichoke hearts (canned or frozen)
fresh chopped parsley
chopped green onions
thinly sliced white onion
olive oil
vinegar
chopped fresh garlic
salt and pepper to taste
Use as many artichoke hearts as desired. Wash well, drain. Cut into quarters. Place in dish. Top with fresh chopped parsley, green onions and thinly sliced white onion. Mix three parts olive oil to one part vinegar. Add chopped, fresh garlic. Salt and pepper to taste. Mix well. Pour over artichokes. Marinate in refrigerator overnight, stirring several times.