Ingredients
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4 canned Artichokes
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½ Tomato
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1 English Cucumber
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1/3 cup extra-virgin Olive Oil
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1 Tbsp Lemon Juice
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1/8 tsp Garlic Powder
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Salt
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Black Pepper
Directions
Steps
|
1
Done
|
Squeeze any excess juice from the canned artichokes. |
|
2
Done
|
Wash the tomato and cucumbers, pat dry, and dice. |
|
3
Done
|
In a bowl, mix the olive oil, lemon juice, garlic powder, salt, and pepper. Then pout into a resealable plastic bag. |
|
4
Done
|
Add the artichokes, cucumbers, and tomatoes and seal the bag. Refrigerate overnight. Serve. |
