This is just so great, to have on standby in your ref.  You can never tell who might drop by unannounced!  Just serve it together with canned pate, a wedge of cheese and some crackers. Voila!  You have quite an impressive spread already!!!

MARINATED VEGGIES
1 can plain artichokes (drained and halved)
1 small bottle PITTED black olives (drained and halved)
1 small can pimientos morones (drained and sliced into finger strips)
7 cloves raw garlic (peeled and halved)
7 pieces shallots or sibuyas tagalong (peeled and halved)
1/3 cup apple cider or del Monte vinegar or fresh lemon juice
1/3 cup water of canned artichokes (reserve upon draining)
½ cup parsley  (cut with scissors; do not chop)
¾ cup extra virgin olive oil ;  salt and cracked black pepper to taste

PROCEDURE:
1.)    In a bowl, mix together gently with wooden utensils, all the ingredients.
2.)    Fill up small mason jars or “garafons”. Please do not use plastic or tin wares.  Store in the refrigerator and let it rest for at least 5 days before serving.

TIPS:
-          This fare knows no bounds. Add raw cauliflowers or broccoli, etc.
-          Use this concoction as a salad topping or over grilled fish steaks or prawns. In fact, over anything including pasta, bruschetta, or toasted bread.
 
Enjoy your Marinated Veggies, and a big hug from the Red Hot Mama!!!