1 pkg. frozen artichoke hearts or 1 can artichoke hearts
1 pkg. frozen peas
1 c. diagonally sliced celery
1/2 c. pitted green olives
1/2 c. pure vegetable oil
1/4 c. cider vinegar
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. black pepper

Cook artichoke hearts and peas according to package directions. If canned, use as is. Drain well. Combine artichokes, peas, celery, olives, oil, vinegar, salt, sugar and pepper in medium size bowl. Cover. Refrigerate about 1 hour or until chilled, stirring occasionally.