2 (9-ounce) packages frozen artichoke hearts, thawed and drained
1 (4-ounce) jar diced pimiento, drained
1/2 cup Italian dressing
1/4 teaspoon salt
1/8 teaspoon pepper
Place artichokes in a medium bowl. Combine remaining ingredients; pour over artichokes. Toss lightly. Cover, and refrigerate overnight.