The Best Stuffed Artichoke Hearts

• 4 canned artichoke hearts (or fresh, prepared)
• 1 T vinegar
• 1 T extra virgin olive oil
• 1 handful of diced parsley
• 1/4 of a vine-ripened tomato, finely chopped
• 1/4 of a can of black olives, or a spoonful
• 2 T shredded (or powdered) parmesan cheese
• 1 garlic clove, minced
• (optional) garlic and parsley salt, to taste

1. 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. This is why the measurements are not very particular, and you can put in however much you want of any of the ingredients.
2. Wash artichoke hearts. Trim the bottom layer of each heart and set aside. Spread out inner leaves of each artichoke.
3. Mix parsley, tomatoes, olives, and garlic (if used) in a bowl. Set aside.
4. Mix vinegar and olive oil in another bowl. Add vegan parmesan cheese and garlic salt (if used). Pour dressing over salad bowl. Toss.
5. Fill each artichoke heart with one spoonful of salad. Put any extra on the side. Sprinkle any extra garlic salt, parsley, olive oil, or vinegar on top.

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Taken from www.epicurious.com/recipes/member/views/the-best-stuffed-artichoke-hearts-1218965 (may not work)