Marinated Artichokes With Salonika Peppers

Now then, little man, for a short time fly from your business; hide yourself for a moment from your turbulent thoughts. Break off now your troublesome cares, and think less of your laborious occupations. Make a little time for God, and rest for a while in Him. Enter into the chamber of your mind, shut out everything but God and whatever helps you to seek Him, and, when you have shut the door, seek Him. Speak now, O my whole heart, speak now to God: 'I seek Thy face; Thy face, Lord, do I desire.'

Anselm

CATEGORY	CUISINE	TAG	YIELD
	Greek	Appetizers, Oriental, Snacks	6	Servings

INGREDIENTS

10	oz	Frozen artichoke hearts
		cooked & drained
1/2	c	Black Greek olives
12		Salonika peppers
1/4	c	Olive oil
1	T	Red wine vinegar
2	T	Lemon juice
2		Scallions, chopped
		Salt & pepper
		Cilantro, chopped
		Pita, cut into wedges

INSTRUCTIONS

Combine artichokes, olives & peppers in a medium bowl. Blend olive
oil, vinegar, lemon juice, scallions, salt & pepper in a small bowl.
Check seasonings.  Add dressing to the salad mixture & toss to coat.
Cover & refrigerate for a minimum of 2 hours, preferably overnight.
Drain & discard the dressing.  Serve salad on a platter garnished  with
cilantro & surrounded with pita wedges.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Romans 1:20 – God doesn’t believe in atheists.”