Recipe - Jo Parodis Pumpkin Parfait Pie

1 pound Mushrooms
2 pack Artichoke hearts
One half cup Olive oil
Three fourths cup Tarragon vinegar
1 teaspoon Salt
One half teaspoon Pepper
1 tablespoon 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip