Cut off the bottom part of the artichoke hearts, if they are tough, and then chop the rest into chunks or medium cubes.
Pour the sauce over the mix of vegetables and mix well.
Serve with saltine crackers, chips, or baked tostadas.
You can substitute the artichoke hearts for hearts of palm or use a combination of both. I was not able to find seaweed powder so I improvised by chopping my own seaweed. If you can’t find tomato purée, you can make some yourself by blending a can of diced tomato.