Provencal Olives and Artichokes

By akselden

Ingredients

• 1 can (14 oz.) artichoke hearts (not the marinated kind in the jar), drained
• 2 cans (DR Wt. 6 oz.) whole black olives, drained
• 3/4 cup white-wine vinegar
• 3/4 cup olive oil
• 1-1/2 tablespoons capers
• 2 cloves garlic, sliced
• 2-3 tablespoons chopped fresh chives
• 2-3 tablespoons chopped fresh parsley
• 1-2 tablespoons dried Herbes de
• Provence (can be purchased in specialty food departments)

Preparation

Step 1

Drain artichokes and olives. Put in large container. Pour vinegar and olive oil over, then add capers, garlic and herbs, Toss together. Cover and marinate for at least 2-3 weeks in the refrigerator .