1 (16 ounce) can artichoke hearts, drained
1 tablespoon Frangelico Marin
1 onion, diced
3 cloves garlic, minced
1/2 tablespoon Worcestershire sauce
1 cup seared sea scallops, chopped
1/2 cup shelled cheddar cheese, shredded
1 tablespoon finely chopped fresh parsley
1 (4 ounce) can chopped tomatoes, mixed
In a large bowl, combine artichoke hearts, yellow wine, crushed tomatoes, artichoke hearts, garlic, Worcestershire sauce, seared sea scallops, shelled cheddar cheese, parsley and tomatoes. Mix all together, cover and refrigerate for at least 2 hours.