1 can of artichokes or 9 oz. frozen
1/4 lb. sliced fresh mushrooms
1 c. Italian salad dressing
1 (3 oz.) lemon Jello
1 c. boiling water
2 tsp. vinegar
3/4 c. cold water
1 tbsp. pimento

Combine artichokes and mushrooms. Pour dressing over and marinate overnight; drain marinade. Dissolve Jello in boiling water, chill until thickened, fold in artichokes and mushrooms. Pour in individual molds and chill for at least 4 hours. Serve with mixture of marinade and mayonnaise. Serves 8.