1 (15 oz.) can artichoke hearts
1 (7 oz.) can tuna
2 tomatoes, quartered
1/4 lb. strawberries
8-10 pitted ripe olives
1 sm. can sweet peas
1-2 tsp. capers
1 tsp. parsley

DRESSING:

2 tbsp. lemon juice
1/4 c. olive oil
1 clove garlic, crushed
1/2 tsp. Dijon mustard
Salt & pepper

Garnish: Lettuce leaves, 3 hard cooked eggs and 1 can anchovies (optional).

Drain the artichokes and the tuna and mix in a large bowl with remaining ingredients. Put the dressing ingredients in a jar with salt and pepper and shake well. Put dressing over and mix well. Line platter with lettuce. Put the dressing around and cover and garnish with eggs and anchovies.