1 jar marinated artichoke hearts -- 6 oz, drained
½ cup fresh basil -- chopped (12 leaves)
2 cloves garlic -- minched
¼ pound feta cheese -- crumbled
2 tablespoons Parmesan cheese -- freshly grated
salt and pepper
Chop artichoke hearts finely. Mix w/basil, garlic and feta and Parmesan cheese. Season to taste w/salt and pepper. Use immediately or refrigerate for up to five days.