1 (6 ounce) jar marinated artichoke hearts
2 tablespoons lemon juice
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked rice, chilled
3 large tomatoes, seeded and diced
1 medium red onion, diced
1 (5 3/4 ounce) can whole black olives, drained and quartered
1/4 cup chopped fresh parsley

Drain artichokes, reserve marinade and slice in half. Combine lemon juice, garlic, salt and pepper and reserved marinade. Gently combine dressing, rice, artichoke hearts and remaining ingredients and mix well to coat.

Makes 6-8 Servings
Serving Size: 6 ounces