Very Different Vegetable Salad - cooking recipe

Ingredients

MARINADE
2 cups chicken broth (or stock, 500 ml)
1 1/2 cups dry white wine (375 ml)
1/2 cup lemon juice (125 ml)
3 tablespoons sugar (45 ml)
6 tablespoons parsley, finely chopped (90 ml)
3 garlic cloves (or more, finely chopped)
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 1/2 teaspoons salt
1 tablespoon Dijon mustard (15 ml)
3/4 cup virgin olive oil (180 ml)
SALAD INGREDIENTS
4 bell peppers, any colour, seeds and ribs removed and sliced into strips
1 lb fresh mushrooms, sliced (500 g)
1 lb small zucchini, sliced thickly (500 g)
1/2 lb small onion, peeled (250 g)
14 1/2 ounces artichokes, drained (400 g can)

Preparation

*If you cannot find the small (pickling size) or pearl onions, use a large onion, cut into chunks, and separate the layers so you have vaguely square separate bits.
Simmer everything for the MARINADE together, EXCEPT the mustard and olive oil, for about 10 minutes.
Add the prepared vegetables EXCEPT the artichokes. Start with the peppers and give them a head start, then add the rest. Simmer until just slightly softened and al dente -- not fully cooked. Pull off heat.
Quarter the artichokes and add: heat only until artichokes are heated through.
Take vegetables out with a slotted spoon and put into a serving dish.
Decide how much of the marinade/cooking liquid you want to use over the vegetables, keepin in mind that the olive oil is still to be added.
Pour as much of the marinade as you want into a bowl, and whisk in the mustard and olive oil. Taste for seasoning: it might need more sugar or salt.
Pour this over the vegetables, cool, cover, and refrigerate for a couple of hours or overnight.