INGREDIENTS
6 1/2 oz
jar marinated artichoke hearts (drained and chopped, but reserve 2 T. marinade)
1/2 cup
black olives (sliced)
1/2 cup
grape tomatoes (sliced)
2 cloves
garlic (minced)
2 tbsp
fresh basil (finely chopped)
1 tbsp
capers (I used 2)
3
green onions (thinly sliced)
1
jalapeno (seeded and diced)
salt and pepper