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- 20 pitted kalamata olives, sliced into thirds or quarters (about ⅓ cup)
- 3 roma tomatoes, seeded and diced
- 3 quartered artichokes, chopped (about ½ cup). I used canned artichokes that were packed in water.
- 2 cloves garlic, minced
- Sea salt, to taste
- ⅔ cup feta, divided
- 1 teaspoon olive oil
Directions:View on Cookie and Kate
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