Ingredients
2 jars (7-1/2 ounces each) marinated artichoke hearts2 tablespoons red wine vinegar2 tablespoons olive oil6 plum tomatoes, sliced1 pound fresh mozzarella cheese, sliced2 cups loosely packed fresh basil leavesCoarsely ground pepper, optional
Preparation
Drain the artichokes, reserving 1/2 cup marinade. In a small bowl, whisk vinegar, oil and the 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.
