Makes 4—6 servings

Plan ahead: Refrigerate the completed salad covered, for up to one week. Allow it to return to room temperature before serving.

Ingredients:

• 1/3 cup olive oil
• 3 tablespoons fresh lemon juice
• 2 to 3 garlic cloves, minced
• 2 teaspoons fresh oregano, minced, or 1/2 teaspoon dried
• Two boxes frozen artichoke hearts (10 ounces each), cooked according to package directions, or
• Two cans artichoke hearts (14 ounces each), rinsed and drained

• Salt and freshly ground black pepper

Instructions:

Whisk the olive oil, lemon juice, garlic and oregano together in a medium bowl. Add the artichoke hearts and toss. Season well with salt and pepper. Set aside for at least 2 hours at room temperature to allow the flavors to blend.