Zesty Artichoke Salsa
Place artichoke hearts, mushrooms and pimento in work bowl of food processor. Process just until finely chopped, about 8 pulses, scraping down sides after 4 pulses. Do not overprocess.
Place mixture in a non-metal bowl. Add olives, garlic, and dehydrated onion. Mix well. Add oil, balsamic vinegar, water, sugar, and seasonings. Mix well. Cover and refrigerate several hours for flavors to blend.
This will keep in the refrigerator for 2 weeks. Serve with snack crackers or tortilla chips.