| 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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