|Frozen artichoke hearts/2 cups fresh trimmed and halved artichoke hearts||9 Ounce, trimmed (1 Package)|
|Boiling salted water||1 Cup (16 tbs) (As Needed)|
|Olive oil||6 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Minced sweet pickle||3 Tablespoon|
|Sweet pickle liquid||1 Tablespoon|
|Minced parsley||2 Tablespoon|
|Minced pimiento||2 Tablespoon|
Cook artichokes in boiling salted water as directed on package or until tender.
Drain and place in a small deep bowl.
Pour over them the olive oil and vinegar.
Gently mix in the pickle, pickle liquid, parsley, and pimiento.
Cover and chill at least 4 hours or overnight.
Lift artichokes from marinade and arrange 6 to 8 halves on each individual plate.
With a slotted spoon, remove some of the chopped ingredients from marinade and spoon over the artichoke hearts.