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3 jars (6 oz.) marinated artichoke hearts (chopped) (reserve liquid)
2 vine tomatoes (seeds removed and chopped)
1 celery stalk (chopped)
1 red bell pepper (seeds removed and chopped)
1 small onion (chopped)
1 tbs. fresh basil (chopped)
1 tsp. salt
1/2 tsp. black pepper
1. In a large bowl, combine all ingredients. Use the oil from 2 of the jars of the marinated artichoke hearts. If needed, use the oil of the third jar.
2. Mix well. Refrigerate for at least an hour and serve.
Serve with crackers, pita chips or crispy bread.