2 c Whole button mushrooms 1 c Canned artichoke hearts 1 tb Olive oil 1 c Balsamic vinegar 2 tb Red wine, optional 1 ts Basil 1 ts Oregano 1 ts Salt 1/2 ts Black pepper 1 ea Romain lettuce, chopped 1 ea English cucumber, sliced 2 ea Stalks celery, julienned 4 lg Tomatoes, cut into eighths 4 ea Green onions, cut in half -- lengthwise 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
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