Categories: Salads 
      Yield: 8 servings 
  
      2 c  Whole button mushrooms            1/2 ts Black pepper 
      1 c  Canned artichoke hearts             1 ea Romain lettuce, chopped 
      1 tb Olive oil                           1 ea English cucumber, sliced 
      1 c  Balsamic vinegar                    2 ea Stalks celery, julienned 
      2 tb Red wine, optional                  4 lg Tomatoes, cut into eighths 
      1 ts Basil                               4 ea Green onions, cut in half 
      1 ts Oregano                                  -- lengthwise 
      1 ts Salt                              1/2 c  Radishes, quartered 
  
  In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar, 
  wine, basil, oregano, salt, pepper.  Toss, set aside & let marinate at room 
  temperature for 30 minutes. 
   
  Arrange chopped lettuce on a large platter, strain mushrooms & artichokes 
  from the marinade & place in centre of lettuce.  Arrange remaining 
  vegetables around centre.  Drizzle remaining marinade ove antipasto & 
  serve. 
   
  "Vegetarian Times" July, 1993