2 cups drained, canned whole button mushrooms

1 cup drained, canned artichoke hearts

1 tablespoon olive oil

1 cup balsamic vinegar

2 tablespoons red wine

1 teaspoon basil

1 teaspoon oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 chopped romaine lettuce head

1 sliced cucumber, sliced

2 diced celery stalks

4 diced tomatoes

4 diced green onions
1/2 cup radishes

 

In a bowl, combine mushrooms, artichoke hearts, olive oil, vinegar, wine, basil, oregano, salt, pepper. Toss, and set aside to marinate at room temperature for an hour. Arrange chopped lettuce on a large platter, strain mushrooms and artichokes from the marinade and place on lettuce bed. Arrange remaining vegetables around plate. Drizzle marinade over antipasto and serve.