| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Salads, Italian, Appetizers, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | lb | Mushrooms |
| 2 | pk | Artichoke hearts |
| 1/2 | c | Olive oil |
| 3/4 | c | Tarragon vinegar |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | tb | Sugar |
| 1 | Garlic clove, minced | |
| Romaine lettuce -=OR=- | ||
| Curly endive |
INSTRUCTIONS
Cook frozen artichoke hearts according to package directions; drain. Bring oil, vinegar, salt, pepper, sugar and garlic to boil. After cooling about 5 minutes, pour over mushrooms and artichoke hearts. Cover and marinate in the refrigerator about 24 hours. Drain and serve on a bed of whatever greens you prefer. Jo Parodi, "Ciao Lets Eat" Posted by Dorothy Hair File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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