9 oz. pkg. frozen artichoke hearts
2 tsp. red wine vinegar
Salt & pepper
2 tbsp. olive oil

Cook artichoke hearts in boiling salted water until tender about 5 minutes; drain. In a small jar, shake together wine vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper until salt dissolves. Add oil and shake again. Pour this over artichokes. Serve at room temperature.