Instructions: Drain the artichoke hearts, reserve the jarred marinade. Roughly slice the hearts lengthwise; set aside. Combine lemon juice, garlic, salt and pepper. Beat in reserved marinade. Gently combine dressing with rice, artichoke hearts and remaining ingredients (including 3 large tomtoes; 1 can (5 3/4 oz.) pitted whole black olives, drained and cut in quarters).

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