2 packages (9 oz. each) frozen artichoke hearts
1 lb mushrooms, sliced
1/2 cup olive oil
2 Tbsp each lemon juice and white vinegar
1 clove garlic, minced
3/4 tsp salt
1/4 tsp pepper
1/2 tsp each oregano and thyme
1 bay leaf
2 cups cherry tomatoes

Cook artichoke hearts according to package
directions; drain and let cool.

In a bowl, combine artichokes and mushrooms.

In a small bowl, stir together oil, lemon juice,
vinegar, garlic, salt pepper, oregano, thyme,
and bay leaf. Pour over vegetables; mix well.
Cover and refrigerate for at least 4 hours or
until next day.

Just before serving, remove bay leaf;
cut tomatoes in half and stir into salad.

8 servings