Amount	Ingredient
1 to 2 Tablespoons	balsamic vinegar
6 to 8	Cherry tomatoes, halved
1/4 Teaspoon	dried oregano
1 Large clove	garlic, minced
1 Jar (6 ounces)	marinated artichoke hearts, drained, halved; juice reserved
2 Teaspoons	olive oil
1/8-1/4 Teaspoon	red pepper flakes
1 Pound	TURKEY TENDERLOINS, cut into 3/4-inch medallions