Ingredients
- 9 small tomatoes, grated
- 1/2 cup pitted Castelvetrano olives, finely chopped
- 1 cup artichoke hearts in oil, finely chopped
- Juice of ½ lemon
- ½ teaspoon salt
- Black pepper, to taste
- 1 garlic clove, grated
Instructions
- Grate the tomatoes into a bowl using the wide holes of a box grater.
- Finely chop the olives and artichoke hearts and add them to the bowl.
- Stir in the lemon juice, salt, pepper, and grated garlic.
- Taste and adjust as needed.