Marinated Artichoke Salad

Ingredients

Salad

• Lemon juice
• 1 red, green or yellow pepper, sliced
• 1 small Bermuda onion, thinly sliced into rings
• 2 small cucumbers, peeled, halved, seeded and sliced 1/4 inch thick
• 3 medium fresh tomatoes, cut into eighths
• 1/4 cup water
• 1 pound fresh mushrooms, quartered
• 4 fresh artichokes (about 1 1/2 pounds)

Dressing

• 1/4 teaspoon Sweet 'N Low zero calorie sweetener
• 1/4 cup olive oil
• 3 tablespoons white or rice wine vinegar
• 1 teaspoon lemon juice
• 1/2 teaspoon dried Italian herbs, crushed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon oregano, crushed
• 1/8 teaspoon ground black pepper 1/8 teaspoon salt

Preparation

Salad

Trim off stem from each artichoke, dipping cut parts in lemon juice to prevent discoloration. With scissors, cut off tops of leaves about 2/3 of the way down; remove any tough outer leaves near base. Cut each artichoke, into 4 pieces; with sharp knife, remove fuzzy choke in center of each piece. Place artichokes and water in shallow micro-proof casserole dish. Cook covered on high power 12-14 minutes or until tender. Place artichokes in large bowl. Add mushrooms, tomatoes, cucumbers, onion and red pepper.

Dressing

Prepare dressing: in glass measuring cup or small bowl, whisk together oil, vinegar, lemon juice, Italian herbs, garlic powder, oregano, Sweet 'N Low, black pepper and salt. Pour over vegetables; toss lightly. Cover and refrigerate overnight.