Source: Marilyn Helton

A showy platter of a beautiful mixture of vegetables perfect for a Seder appetizer.

Servings

0.25 cup fresh lemon juice
0.25 cup red wine vinegar
2 cup chopped parsley , minced
2 medium garlic cloves , minced
2 tsp vegetable oil
1 pinch black pepper (to taste)
4 fresh artichokes
1 whole eggplant
0.5 lb fresh mushrooms , sliced
2 cup fresh cherry tomatoes , sliced in half
2 fresh lemons , cut into wedges (garnish)
1 parsley sprigs (garnish)

1 For the artichoke marinade, mix the lemon juice, vinegar, minced parsley, garlic, oil, and black pepper together and set aside.
2 Slice the artichokes in half and steam until tender, about 40 minutes.
3 Meanwhile, slice the eggplant into 1-inch chunks and steam until fork-tender (about 10 minutes). During the last 2 to 3 minutes, add the sliced mushrooms. Drain and transfer to a bowl.
4 Scrape out the artichoke thistles and cut the bottom away from the leaves, reserving the leaves. Cut the artichoke bottoms into bite-sized pieces and mix with the eggplant and mushrooms.
5 Add the cherry tomatoes. Pour the marinade over the vegetables; chill at least 1 hour.
6 To serve, drain any marinade. Scoop the artichoke mixture onto a platter.
7 Line the edges of the platter with enough artichoke leaves in layers to fan around the vegetables. Place lemon wedges evenly around the platter. Spread parsley sprigs around and on top for color.

The artichoke marinade is also a delicious dressing for a lettuce salad.