1 artichoke
1 green bell pepper
2 carrots
3 Tbsp. flax seed oil
a dash of parsley
1 purple onion
1 tomato
2 Tbsp. apple cider vinegar
1/4 c. celery

Wash the artichokes well and boil in covered pot 45 minutes to 1 hour. When ready, peel them until you can see the center. Remove the "chokes" with a spoon and discard. Cut the artichoke heart and other vegetables into bite size pieces. Combine and toss with vinegar and oil.