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Title: Italian Antipasto PT 2
Categories: Appetizers, Salads
Yield: 1 servings

See part 1

The Cauliflower and The Carrots:

Break a medium cauliflower into small 1" flouwerets. Cut two medium
carrots into the traditional carrot sticks. Steam until tender. Add,
still hot, to the Cauliflower and Carrots Marinade. Mix and chill.

The Mushrooms:

Clean 1/2 lb medium-sized mushrooms and remove the stems. Set the
stems aside for some other use--soup or sauce.) Steam the caps five
minutes, then marinate them in the Mushrooms Marinade. Mix well and
chill several hours.

The Swiss Chard:

Coarsely chop 1 lb fresh Swiss chard. Thinly-slice one medium white
onion. Heat 3 tb olive oil in a heavy skillet. Add onions, a little
salt, a few pinches of oregano. Saute until onion is soft and
translucent. Add chopped chard and stir-fry until the chard is wilted
and eep, deep green. Remove from heat. Toss with 3 tb vinegar, add
salt and pepper to taste. Serve hot or cold.

The Peppers:

Cut peppers into strips. Saute in 2 tb butter and 2 tb olive oiul
with 1 small clove crushed garlic. Add salt and pepper to taste.
Serve hot or room temperature.

The Artichokes:

Cook artichokes in water 40 minutes or so (in the usual fashion) until
done. Split each artichoke in half lengthwise and marinate,
face-down, in a shallow pan in Artichokes Marinade. Baste them as
they marinate.

Recipe by Moosewood Cookbook

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