2 jars (7-1/2 ounces each) marinated artichoke hearts
2 tablespoons red wine vinegar
2 tablespoons olive oil
6 plum tomatoes, sliced
2 balls (8 ounces each) fresh mozzarella cheese, halved and sliced
2 cups loosely packed fresh
Drain artichokes, reserving 1/2 cup marinade; cut artichokes in half. In a small bowl, whisk vinegar, oil and reserved marinade.
On a large serving platter, arrange artichokes, tomatoes, mozzarella cheese and basil. Drizzle with vinaigrette. Serve immediately.