|Frozen artichoke hearts||18 Ounce|
|Fresh mushrooms||2 Cup (32 tbs)|
|Dressing||3⁄4 Cup (12 tbs) (Prepared Italian Or French)|
|Cherry tomatoes||1 Cup (16 tbs)|
Cook artichoke hearts as directed on package; drain.
Combine artichoke hearts, mushrooms and dressing.
Cover and let stand about 4 hours at room temperature or overnight in refrigerator.
Alternately thread artichoke hearts and mushrooms on skewers with cherry tomatoes.
Broil or grill about 5 minutes, basting occasionally with dressing.
Season with salt and pepper.
Serve hot with additional dressing.
If desired, lace thinly-sliced bacon over and under vegetables when threading skewers.
Broil until bacon is cooked.
Other vegetables may be used such as green pepper slices, small onions or drained water chestnuts.