Antipasto - cooking recipe

Ingredients

1/2 to 1 bunch celery
1 (8 oz.) can mushrooms
1 lb. salami
1 pepperoni
1 lb. Provolone cheese
1 large can pimentos
1 jar stuffed green olives
1 can black pitted olives
2 jars artichoke hearts in oil

Preparation

Drain water from mushrooms, pimentos and olives.
Do not drain the artichokes; the oil is to be used to mix all the ingredients. Cut the salami, pepperoni and Provolone into 1/4-inch slices. Then dice into bite size pieces and mix together.
Cut the remaining ingredients into bite size pieces and add.
Mix well before serving.