1 1/2 pounds baby spinach, washed and dried
1 (10 ounce) package frozen mixed vegetables
1 cup fresh basil
1 (10 ounce) jar marinated artichoke hearts
1 (4 ounce) can crushed pineapple, with juice
In a medium bowl, combine spinach and frozen vegetables. Heat olive oil in a medium skillet over medium heat, and saute spinach until tender. Stir in basil and marinated artichoke hearts, and cook until tender but not brown.
Meanwhile, mix together the marinade, pineapple with juice, and vinegar. Add to skillet, and simmer over low heat until thickened.