Kat's
Artichoke and Black Olive Sauce
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1 clove garlic, chopped
salt and freshly ground pepper
13 oz. can artichoke hearts, drained and halved
1 purple onion, sliced
1/2 cup black olives
Combine oil, vinegar, oregano, garlic, and salt and pepper in bowl. Add
artichokes, onion and olives and mix well.
To serve, place Seafood on plate and top with artichokes and olives.
Time is
too slow for those who wait, too swift for those who fear, too long for those
who grieve, too short for those who rejoice, but for those who love, time is
eternity.
- Henry Van Dyke