Artichoke Hearts a La Grecque

• 25 ml olive oil (for dressing, 2 Tablespoons)
• 50 ml olive oil (3 Tablespoons)
• 15 ml white wine vinegar (1 Tablespoon)
• 10 ml tomato puree (2 Tablespoons)
• 1 large garlic clove, minced
• 1 12 teaspoons fresh thyme, chopped or 1 12 teaspoons basil, fresh, chopped
• salt
• pepper
• 175 g button onions, skinned (6 oz)
• 1 teaspoon caster sugar
• 225 g button mushrooms, wiped (8oz)
• 2 (400 g) cans artichoke hearts (14oz)

1. Make the dressing by combining 2 Tablespoons of the olive oil with the vinegar, tomato puree, thyme(or basil), salt and pepper and whisking well.
2. Blanch the onions in boiling water for 5 minutes and drain well.
3. Heat 3 Tablespoons of olive oil, add the blanched onions and sugar and cook for several minutes.
4. Add the mushrooms and toss over a high heat for 30 seconds- to one minute.
5. Add the mushroom mixture to the dressing, then add the artichoke hearts and mix well.
6. Cover and chill before serving.

olive oil, olive oil, white wine vinegar, tomato puree, garlic, fresh thyme, salt, pepper, button onions, caster sugar, button mushrooms, hearts

Taken from www.food.com/recipe/artichoke-hearts-la-gr-cque-181328 (may not work)