Ingredients
- 1 garlic clove
- 3/4 c tarragon vinegar
- 1 lb mushrooms
- 1/2 c olive oil
- 1 tb sugar
- 1 ts salt
- 1/2 ts pepper
- 2 packages artichoke hearts
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"
