Stuffed Endive Leaves - cooking recipe

Ingredients

14 ounces artichoke hearts, drain & chopped
8 ounces mushrooms, bottled, drain & choppped
4 ounces pimientos, drain & chopped
1 cup stuffed green olive, drain & chopped
1/2 cup green bell pepper, seeded & chopped
1/2 cup celery, chopped
1/4 cup olive oil
1/2 cup onion, chopped
1 garlic clove, minced
2/3 cup white vinegar
2 1/2 teaspoons dried Italian seasoning
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
3 bunches endive

Preparation

COMBINE the following ingredients in the food processor:
artichoke hearts, mushrooms, pimentos, green olives, green bell pepper, celery; pulse until veggies are medium/fine in size.
In a skillet: Warm olive oil over medium heat, sautee onions and garlic in 1/4 C olive oil, may use less oil. Cool and set aside.
Make vinaigrette by combining: white vinegar, dried Italian seasoning, salt, sugar, pepper. Whisk to blend. Add to all veggies. Cover and refrigerate for 6-8 hours.
Clean and trim individual endive leaves. Trimming off ends as needed. Spoon mixture into leaves. Arrange on serving platter.