1 can (14 ounces) water-packed quartered artichoke hearts, drained
1/2 pound medium fresh mushrooms, halved
4 celery ribs, sliced diagonally
1 cup (6 ounces) pitted ripe olives, drained
Directions
In a small saucepan, combine the first 7 ingredients; bring to a boil. Simmer, uncovered, 10 minutes. Meanwhile, in a large nonreactive bowl, combine remaining ingredients.
Pour hot marinade over vegetables; stir to coat. Refrigerate, covered, 3-4 hours, stirring occasionally to allow flavors to blend.
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