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Skewered Artichoke Hearts and Mushrooms
2 (9 ounce) packages frozen artichoke hearts
18 medium mushrooms
1/2 cup raspberry dressing or raspberry marinade of your choice
Salt to taste
12 (6-inch long) wooden skewers, soaked in water for 1 hour
Thaw and cook the artichokes by package directions.
Drain and place in a medium bowl.
Wipe the mushrooms clean with damp paper towels, trim off the stems and cut each mushroom in half vertically. Transfer mushrooms to the bowl, add the dressing and toss well.
Cover and set aside for 1 1/2 to 2 hours, tossing at least once.
Alternately thread 3 artichokes and 3 mushroom halves on each skewer.
Grill or broil for 5 minutes, or until mushrooms are crisp-tender and artichokes begin to brown, turning once.
Season with salt.
Serve with cooked wild rice or regular white rice.
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