Artichoke & Sun Dried Tomato Tapenade

1 jar (6 ounces) marinated artichoke hearts
6 sundried tomatoes packed in oil (you could easily use the dry kind)
1 clove garlic, crushed
1 Tablespoon toasted pine nuts
2 Tablespoons chopped fresh parsley
Dash of salt


Drain artichoke hearts and sun-dried tomatoes. PLace artichokes, tomatoes, garlic, pine nuts and parsley on chopping board and finely chop with sharp knife. Serve with pita chips or flatbread.