This is a gorgeous salad, just bursting with color and excitement. This can be served without heating, but if you like the peppers blanched, dip them in boiling water for 5 minutes. Salad can be prepared earlier in the day and stored in the refrigerator.

2 red bell peppers, cut into thin 1-inch strips
2 yellow bell peppers, cut into thin 1-inch strips
1 cup chopped green onions
2 jars (6 ounces, each) marinated artichoke hearts, cut into fourths. Do not drain.
6 tablespoons lemon juice
salt and pepper to taste

In a large bowl, toss together all the ingredients until nicely mixed. Cover bowl and refrigerate until serving time. Serves 8.

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