1. Marinated artichokes

     Marinate artichokes
    Marinated artichoke hearts are a great addition to an antipasto platter, or as an addition to a green salad.
    I like to keep a jar of these in the fridge ready to  pour over arugula for a quick side salad.
    You can also cut the artichokes in half instead of quarters. Marinate and then pat them dry to make easy but elegant skewers to serve with drinks. Cut cubes of hard or semi-soft cheese Italian chees. Stack the cheese, artichokes, and black olives on attractive cocktail picks to serve with drinks.
    Place in a jar or sealable container:
    Canned or frozen artichoke hearts
    Drain well does not rinse and cut into quarters
    10-15 Kalamata olives drained (this forms part of dressing)
    1 seeded and sliced sweet red pepper
    Mix separately:
    ½ cup good red wine vinegar
    2 tsp. Stevia in the Raw
    1 tsp. Organic garlic paste
    1 tsp. dry mustard
    Mix very well.
    Add ¼ cup plus 1 Tbsp. good olive oil
    ½ tsp. salt and fresh ground pepper
    Mix well pour over the vegetables in the container
    Add: 1 Tbsp. Lemon Oil (Olive oil infused with lemon flavour)
    Add ½ -1 tsp. Good quality oregano.
    Close the container and shake.
    Refrigerate or leave in a cool place for at least an hour before serving.
    You can add cubed semi-soft Italian cheese such as Provolone or Fontina to this before or after marinating or not as you desire.