Anonymous Fri Oct 07 11:39:19 2005

3 cups cooked, steamed rice

1/3 cup vinegar

1/3 cup oil

1/2 tsp. thyme

1/4 tsp. tabasco sauce

1/2 tsp. salt

1/2 tsp. black pepper

1 can (8-1/2 oz.) petits pois peas (drained)

1 jar (8 oz.) quartered marinated hearts of

artichoke and marinade (from jar)

1/3 cup scallions (chopped)

6 fresh cherry tomatoes (washed and sliced in

half)

1 medium head romaine lettuce

Steam rice and set aside.

In a bowl, mix vinegar, oil, thyme, Tabasco, salt and pepper. Add peas, hearts of artichoke, artichoke marinade form jar, scallions and tomatoes. Toss gently and place in refrigerator.

Just before serving, add cooled rice to mixture and stir thoroughly. Arrange lettuce leaves on serving platter or on individual dishes and place mixture on top. Use 1/2 to 1 cup mixture per serving.