1 (15 ounce) can artichoke hearts, cut in quarters, drained
1 (15 ounce) can hearts of palm, cut in 1/2" rounds, drained
2 garlic cloves, pressed
2 tablespoons extra virgin olive oil
Juice of 1 lemon
2 tablespoons fresh, flat leaf parsley, chopped
Place artichokes and hearts of palm in a bowl.
Add remaining ingredients, Mix well.
Refrigerate until ready to serve.