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Directions
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 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
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