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Submitted by: Doreen Freiman from Lake Hiawatha, NJ
Originally shared on the web 02/24/2011

1/2 lb. large green Spanish olives, pitted
4 stalks celery, diced
1/4 lb. salami, diced
1/4 lb. provolone cheese, diced
2 12-oz. jars giardiniera mix, drained
2 6-oz. jars artichoke hearts in marinade
1/2 c. white vinegar

Combine all ingredients in a large container, including marinade from artichokes; mix well. Cover tightly and refrigerate at least 24 hours, stirring occasionally. Makes 18 to 20 servings.