2 lbs. White Button Mushrooms 1 13oz. can of Artichoke  Hearts (quartered) 1 Bulb of Garlic (peeled) 1/4 c. Olive Oil 1 c. White Wine Vinegar 1 tsp. Seasoned Salt 1/2 tsp. Sea Salt 1/2 tsp. Ground Pepper 1/4 tsp. Red Pepper Flakes Large Mason Jar Wash mushrooms, then cut off the steam right at…