Artichokes in Garden Salad

Ingredients:

• 6 medium artichokes
• 2 cups coarsely chopped cauliflower
• 2 cups diced zucchini
• 1 cup julienne celery strips 1 inch long
• 1 cup chopped onion
• 2 cans (4 ounces EACH) diced green chili peppers, drained
• 2 cloves garlic, crushed
• 1 cup red wine vinegar
• 3/4 cup salad oil
• 1/2 cup water
• 2-1/2 teaspoons salt
• 1 large bay leaf
• 1/4 teaspoon black pepper
• 1 cup diced seeded tomato

Preparation:

Wash artichokes under cold, running water. Cut off stem at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.) Cover and boil gently 35 to 45 minutes or until base can be pierced easily with a fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Chill.

In large saucepan, combine all ingredients except tomatoes. Simmer, covered, about 10 minutes or until vegetables are crisp-tender. Add tomatoes. Cover and chill at least 6 hours, stirring occasionally. To serve, with slotted spoon, remove vegetables from marinade and fill artichokes. Serve marinade as sauce for dipping leaves. Makes 6 servings.