2 (9 oz.) pkgs. frozen artichoke hearts or equivalent amount marinated (in jar) or canned
2/3 c. mayonnaise (not salad dressing)
2 tbsp. dry white wine
2 tbsp. capers, chopped (optional)
1 tbsp. Dijon mustard
1 tsp. crushed dried tarragon
2 c. sliced fresh mushroom
1/2 head Romaine, Bibb, or leaf lettuce
1/2 jar Pimento strips (for garnish)

Cook artichokes according to package. Drain. (I usually use canned or marinated, rinse well in colander under hot water then proceed;). Half any large pieces lengthwise. Mix 5 ingredients for dressing (mayo, wine, capers, mustard, tarragon) and pour it over drained warm artichokes. Stir to coat. Cover and chill. Just before serving, toss with cold mushrooms lightly. Put on lettuce lined salad plates (or large bowl) garnish with pimento. 8 servings.