1 jar marinated artichoke hearts
1/4 c. lemon juice
1/4 tsp. salt
1/2 tsp. pepper
1 to 2 cloves garlic minced or pressed
2 cans chick peas drained
1 c. cherry tomatoes, halved
1 tbsp. capers
3 eggs, hard cooked

Drain artichoke hearts and reserve liquid. Make a dressing by combining artichoke liquid, lemon juice, and salt, pepper and garlic. Set aside. In a bowl, mix chopped artichoke hearts, chick peas, tomatoes and capers. Pour dressing over mixture and refrigerate. Let marinate 6 to 12 hours. Before serving, top with chopped egg.