The Best Stuffed Artichoke Hearts

[vegelady]

     Ingredients:


     4 canned artichoke hearts
     1 tablespoons vinegar
     2 tablespoons 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
     about 2 tablespoons shredded or powder parmesan vegan cheese, handful or less, to taste
     garlic and parsley salt, to taste (optional)
     one garlic clove, minced (optional)



     Directions:


     Wash artichoke hearts. Trim the bottom layer of each heart and set aside.  Spread out inner leaves of each artichoke.

     Mix parsley, tomatoes, olives, and garlic (if used) in a bowl.  Set aside.

     Mix vinegar and olive oil in another bowl. Add vegan parmesan cheese and garlic salt (if used). Pour dressing over salad bowl. Toss.

     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.

     Enjoy!

     Serves: 1-2