1. Drain 2 cans artichokes and rinse (or place frozen in refrigerator over night to thaw). Chop into bite size pieces, then put into storage container or baggies for the 2 recipes needing them. Store in fridge until needed.
2. Clean the scallion and remove any wilted outer layers. Slice the scallion into thin slivers. Store in fridge.
3. Crush or mince 4 cloves of garlic and put in storage container in fridge.
4. Chop ½ cup of cilantro up and store in fridge (tip: if you have a lot left over, you can chop and freeze for use in future hot dishes)
5. Clean Portabella Mushrooms – remove stem and gills
6. Peal cucumber, cut in half lengthwise, then slice

Make the pickled red onions

1. Cut the red onion in half and then thinly slice and separate thin slices into a bowl that is large enough to cover the onion with the pickling liquid
2. In a sauce pan, bring 1 cup white vinegar and 2 Tbls sugar to a boil and then turn off the heat and stir to make sure the sugar is completely dissolved
3. Pour the hot mixture over the onions and push down to make sure covered by the liquid
4. Let sit until up to room temperature, then place in refrigerator until ready to use