Artichoke Relish Dip

1 14 oz. Can Artichoke Hearts, chopped chunky
1 2 oz. Can chopped pimentos
1 small chopped onion
3 cloves garlic
2 tablespoons lemon juice
4 tablespoons olive oil
¼ cup sliced black olives
1 rib of celery chopped fine
2 tablespoons chopped fresh parsley
1 tablespoon red wine vinegar
salt and pepper to taste

Combine all ingredients in a bowl and marinade overnight.

Serve with 1 package of pita bread- cut into chips and toasted.