Start by cutting up the vegetables. Drain both the hearts of palm and the artichoke hearts.
Slice the hearts of palms into small circles. Cut the artichokes into quarters, then place them both in a large bowl.
Chop the hard boiled eggs and slice the olives in half lengthwise. Add those to the bowl with the vegetables.
In a small bowl, whisk together the ranch and yogurt. Stir it into the vegetable bowl and mix it all well. Add salt and pepper to taste.
Cover and chill for 3 to 4 hours or overnight.
Top it with the parsley and Serve it cold and delicious!