2 (6 oz.) jars marinated artichoke hearts, undrained
1/2 lb. Bibb lettuce, separated into leaves
3 tomatoes, cut into eighths
3 tbsp. capers
Pimento strips (optional)

Drain artichoke hearts and reserve 1/2 cup marinade. Arrange lettuce leaves on 6 salad plates. Divide artichoke hearts and tomato wedges evenly among plates. Spoon reserved marinade over artichokes and tomatoes. Sprinkle with capers. Garnish with pimento, if desired. Yield: 6 servings.