A lovely first course of artichoke hearts, tomatoes, pepper and onions in a light dressing.

Makes 8 servings.

2 cans (14 oz. each) artichoke hearts, drained and quartered
2 pints red and/or yellow cherry tomatoes, halved
1/2 green pepper, cut in thin strips
1 small red onion, thinly sliced
1 clove garlic, minced
1/2 cup olive oil
1/4 cup lemon juice
1 1/2 teaspoon mustard
1 teaspoon lemon grass
1/4 teaspoon salt
1/4 teaspoon black pepper

In a bowl, toss together the first 4 ingredients. Whisk remaining ingredients together until well blended. Add to artichoke mixture; toss until uniformly coated.

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