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