2 jars (7-1/2 ounces each) marinated artichoke hearts
2 tablespoons red wine vinegar
2 tablespoons olive oil
6 plum tomatoes, sliced
1 pound fresh mozzarella cheese, sliced
2 cups loosely packed fresh basil leaves Coarsely ground pepper, optional
Drain artichokes, reserving 1/2 cup marinade. In a small bowl, whisk the vinegar, oil and reserved marinade. On a large serving platter, arrange the artichokes, tomatoes, mozzarella cheese and basil. Drizzle with vinaigrette. If desired, sprinkle with coarsely ground pepper. Yield: 12 servings.
Credits: Taste of Home