1 (8 ounce) jar mushrooms, sliced |
2 (14 ounce) cans artichoke hearts |
3/4 lb kalamata olive, drained, pitted (or other good olive) |
1/4 cup green pepper |
1/2 cup celery |
2/3 cup white wine vinegar |
2/3 cup extra virgin olive oil |
1/4 cup red onion, minced |
1 tablespoon oregano, chopped |
1 tablespoon basil, chopped |
1 tablespoon marjoram, chopped |
1/2 teaspoon dried red pepper flakes |
3 garlic cloves, minced |
1 teaspoon sugar |
salt and pepper |
