Artichoke and Olive Salad

1 can of quartered artichoke hearts, in water-drained

1/2 can of ripe black olives-drained

1/2 can of ripe green olives, not Spanish olives. Lindsay brand has a line of Naturals which has the green olives-drained

1/2 lemon, juiced

1 clove of minced garlic

olive oil and red wine vinegar

salt and pepper

pinch of red pepper flakes, optional as they add heat

grated parmesan cheese, optional

croutons or dry crusty bread in chunks

Mix all together in a bowl and add enough oil and vinegar until moistened. Let sit for about 15 minutes before serving for bread to soften a bit and flavors to mix.