Tomato artichoke salad

Serves 6

2 fresh organic artichokes cooked or 1 x 170 gram jar of marinated artichoke hearts
2 tablespoons organic lemon juice
1 teaspoon finely chopped organic garlic
1/2 teaspoon Macro southern ocean macrobiotic sea salt
1/4 teaspoon Sauniers organic pepper
3 cups cooked, cold rice
3 large, fresh organic tomatoes, seeded, diced and drained
1 cup finely chopped organic Spanish onion
1 x 170 gram can of pitted whole black olives, drained and cut in quarters
1/4 cup chopped organic parsley

Drain artichoke hearts, reserving marinade. Roughly slice artichoke hearts lengthwise and place aside.

Combine lemon juice, garlic, salt and pepper. Beat in reserved marinade.

Gently combine dressing with rice, artichoke hearts and remaining ingredients.