1/2 lb. linguine
1 (8 oz.) jar artichoke hearts
1 (4 oz.) can pitted black olives
1/2 c. olive oil
3 tbsp. lemon juice
2 cloves garlic
Salt and pepper

Cook and drain the linguine. Quarter the artichoke hearts and slice the olives. Mix together all ingredients except for linguine. Let stand for 1 hour at room temperature. Stir in cooled linguine. Let stand for a short time before serving. Serves 4.