1 stick pepperoni
1 can black olives
Provolone cheese
1 can green olives
1 lg. jar sweet vinegar peppers
Chic peas
1 lg. jar artichoke hearts in oil
2 jars button mushrooms

Slice pepperoni 1/4-inch thick. Cut Provolone cheese into small cubes. Drain olives, chic peas, and mushrooms. Save vinegar from peppers. Cut peppers into squares. Save oil from artichokes.

Chop artichokes into medium to small pieces. Combine all ingredients into a large bowl. Pour in all artichoke oil and about half of the pepper vinegar. Mix and refrigerate for several hours. Mix and serve cold. Enjoy.