Source: dLife

Artichoke hearts with a tangy flavor added to zucchini and tomato served on endive leaves.

Servings

6 oz Artichokes, hearts, marinated, canned
0.5 cup chopped zucchini
1 fresh tomatoes , peeled, seeded and finely chopped
2 tbsp fresh chopped green onion
1 tbsp fresh basil , snipped (or 1 tablespoon dried)
2 medium garlic cloves , minced
1 tsp fresh lemon juice
3 fresh endive, heads

1 Drain artichokes, reserving marinade (to yield about 1/3 cup). Finely chop artichokes.
2 Combine in a medium bowl the artichokes, zucchini, tomato, and green onion. Combine in small bowl the reserved marinade, basil, garlic and lemon juice and whisk together. Pour over artichoke mixture; toss gently to coat. Cover and chill for 2 to 6 hours, stirring occasionally.
3 To serve, remove cores from Belgian endives. Separate endives into leaves. Drain artichoke mixture. Spoon about 2 teaspoons of the artichoke mixture on each leaf.

Nice tangy flavor.