The work in this recipe is to chop, dice, and mince the vegetables and herbs. You are looking for a fine chop on most of the ingredients so that they are still identifiable but the flavors blend well.If you choose to use a chopper or food processor, chop the olives and artichokes only, and even then pulse just a few times. Be sure to process each ingredient separately or the final spread will be muddy brown color that won’t look nearly as appetizing.Mix all ingredients in a bowl and spoon into three clean, half-pint glass jars. Label and store in the fridge for up to a month.