1/2 can 199 mL heartichoke hearts
3 tbsp olive oil
2 tbsp red wine vinegar
1/4 tsp each salt and pepper
1/2 sweet red pepper, chopped
1 can 540 mL chick peas, drained and rinsed
1/4 c. shaved provolone cheese
2 tbsp chopped fresh sage
Cut each artichoke into 6 wedges. In large bowl, whisk together oil, vinegar, salt and pepper; stir in red pepper, chick peas and artichokes. Add cheese and sage; toss to combine.