|Servings Per Recipe: 10 1/2-cup|
|Amount Per Serving|
|Calories||110||Total Fat||7 g|
|Cholesterol||0 mg||Sodium||140 mg|
|Total Carbs||13 g||Protein||4 g|
Trim off stem from each artichoke, dipping cut parts in lemon juice to prevent discoloration. With scissors, cut off tops of leaves about 2/3 of the way down; remove any tough outer leaves near base. Cut each artichoke, into 4 pieces; with sharp knife, remove fuzzy choke in center of each piece. Place artichokes and water in shallow micro-proof casserole dish. Cook covered on high power 12-14 minutes or until tender. Place artichokes in large bowl. Add mushrooms, tomatoes, cucumbers, onion and red pepper.
Prepare dressing: in glass measuring cup or small bowl, whisk together oil, vinegar, lemon juice, Italian herbs, garlic powder, oregano, Sweet 'N Low, black pepper and salt. Pour over vegetables; toss lightly. Cover and refrigerate overnight.