Marinated Artichoke Hearts from _Nikki and David Goldbeck's American Wholefoods Cuisine_
13 3/4-ounce can artichoke hearts packed in water 2 tablespoons lemon juice 3 tablespoons oil (at least part olive preferred) 3/4 teaspoon oregano 1/4 teaspoon salt Pepper
Drain artichokes, rinse, and cut in quarters. Pour lemon juice and oil over artichokes. Add seasonings and mix well. Taste and adjust salt if necessary. Let stand at room temperature for use within several hours, or refrigerate. Stir occasionally for even marination. Serves 4.