4 canned artichoke hearts
1 handful parsley, diced
1/4 tomato, finely chopped
1/4 (4 ounce) can black olives
1 garlic clove, minced
1 tablespoon vinegar
2 tablespoons extra virgin olive oil
2 tablespoons vegan parmesan cheese
garlic salt, to taste, optional
1. Trim the bottom layer of each artichoke heart and set aside. Spread out inner leaves of each artichoke.
2. Mix parsley, tomatoes, olives, and garlic in a bowl. Set aside. Mix vinegar and olive oil in another bowl.
3. Add vegan parmesan cheese and garlic salt (if using). Pour dressing over olive salad bowl. Toss.
4. Fill each artichoke heart with one spoonful salad. Put any extra on the side. Sprinkle any extra dressing on top.
Source of recipe: I came up with this dish when I was bored one day and wanted to make something with artichokes. I just started adding anything I liked.