Marinated Artichoke Hearts
Per 2 dressed artichoke hearts
4 canned artichoke hearts
1⁄8 cup extra-virgin olive oil
1 tablespoon lemon juice
1⁄4 teaspoon garlic powder
Salt and freshly cracked black pepper, to taste
Squeeze any excess juice from the canned artichokes. Wash the tomato, pat dry, and slice.
In a small bowl, combine the olive oil, lemon juice, garlic powder, and salt and pepper.
Pour the marinade into a resealable plastic bag. Add the artichokes and tomatoes and seal the bag. Refrigerate overnight to give the flavors a chance to blend.