2 (9 oz.) pkg. frozen artichoke hearts
3/4 c. salad oil
1/2 c. lemon juice
1 tbsp. sugar
2 tsp. salt
1 tsp. dry mustard
1/2 tsp. pepper
1/2 tsp. basil
1 sm. clove garlic (crushed)
1 lb. mushrooms (sliced)
1 tbsp. pimento (diced)

Prepare artichoke hearts as the lables direct; drain them thoroughly. In large bowl, mix salad oil with lemon juice, sugar, salt, mustard, pepper, basil and garlic until well blended. Stir in artichoke hearts, sliced mushrooms and diced pimento. Cover with plastic wrap and refrigerate. tossing mixture occasionally.