Categories: Appetizers, Oriental, Snacks 
      Yield: 6 servings 
  
     10 oz Frozen artichoke hearts, 
           -- cooked & drained 
    1/2 c  Black Greek olives 
     12 sm Salonika peppers 
    1/4 c  Olive oil 
      1 tb Red wine vinegar 
      2 tb Lemon juice 
      2 ea Scallions, chopped 
           Salt & pepper 
           Cilantro, chopped 
           Pita, cut into wedges 
  
  Combine artichokes, olives & peppers in a medium bowl.  Blend olive oil, 
  vinegar, lemon juice, scallions, salt & pepper in a small bowl. Check 
  seasonings.  Add dressing to the salad mixture & toss to coat. Cover & 
  refrigerate for a minimum of 2 hours, preferably overnight. Drain & discard 
  the dressing.  Serve salad on a platter garnished with cilantro & 
  surrounded with pita wedges.