Categories: Salads, Italian, Appetizers, Vegetables 
      Yield: 4 servings 
  
      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 ea 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