Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Whole button mushrooms |
| 1 cup | Canned artichoke hearts |
| 1 tablespoon | Olive oil |
| 1 cup | Balsamic vinegar |
| 2 tablespoons | Red wine, optional |
| 1 teaspoon | Basil |
| 1 teaspoon | Oregano |
| 1 teaspoon | Salt |
| ½ teaspoon | Black pepper |
| 1 each | Romain lettuce, chopped |
| 1 each | English cucumber, sliced |
| 2 eaches | Stalks celery, julienned |
| 4 larges | Tomatoes, cut into eighths |
| 4 eaches | Green onions, cut in half lengthwise |
| ½ cup | 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