Sign Up

Serves: 4
Total Calories: 150

2 tablespoons lemon juice
2 tablespoons olive oil
1/8 teaspoon garlic powder
1 tablespoon sugar
1/4 teaspoon dried tarragon
1/4 teaspoon dried oregano
1 (15-ounce) can artichoke hearts , drained and chopped
2 cups sliced mushrooms

Combine first 6 ingredients together in a serving bowl add artichokes and mushrooms. Toss well cover and refrigerate until serving.

TIP: Using fresh artichoke hearts for this recipe? Be sure to only use stainless steel knives and bowls to avoid discoloring them.

From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 150
Calories from Fat: 60

More Recipes from the Gooseberry Patch: Meals in Minutes Cookbook:
7th-Heaven Layered Salad
Almost-Instant Pierogies
Amish Skillet
Beefy Mushroom Soup
Broccoli Salad
Broccoli-Cheese Squares
Cajun Shrimp Curry
Calico Corn Salsa
Carrot Casserole
Cauliflower Salad
Cheese & Tomato Muffins
Cheesy Potato Bake
Cheesy Spinach Pie
Chile-Cheese 'Taters
Citrus Spinach Salad
Colorful Couscous Salad
Country-Time Green Beans
Creamy Fruit Salad
Easy Enchilada Casserole
Easy Potato Casserole
French Onion Casserole
Fresh Pasta Salad
Frosty Fruit Salad
Gardener's Special Platter
Garlic Deviled Eggs
Garlic-Herb Mushrooms
Granny's Corn Fritters
Grilled Vegetable Kabobs
Guacamole Salad
Herbed Artichoke Salad
Hoagie Salad
Make-Ahead Onion Salad
Mesa Corn Pie
Old-Fashioned Veggie Soup
Olive Tapénade
Olivia Salad
Quick & Easy Veggie Soup
Roasted Onions
Roasted Veggie Panini
Southwest Salad Twist
Spicy Salsa Shrimp
Stuffed Tomatoes
Suzie's Pasta Salad
Sweet Potato Casserole
Taco Salad
Tangy Almond Salad
Turkey-Bowtie Pasta Salad
Vegetable Bake
Vegetable Pizza
Veggie Cheese Casserole
Veggie Sandwich
White Corn Casserole
White Pizza
Yummy Coleslaw
Zucchini Pie
Zucchini-Tomato Casserole