Marinated Vegetable Salad

1 Can (14 oz.) artichoke hearts, drained and cut in half
1 Can (6 oz.) pitted black or green olives, drained
1 Jar (4.5 oz.) mushrooms, drained or fresh mushrooms to taste
Italian salad dressing to taste
4 Cups broccoli, cut into bite-size pieces and parboiled
Combine all ingredients, except broccoli. Toss well. Refrigerate 2 to 3 hours before serving. Add broccoli just before serving. If broccoli is added to soon, it will lose its bright green color. Optional ingredients to add: cauliflower, cherry tomatoes, sliced green pepper, and /or cucumbers. Serves 8.