2 cups distilled white vinegar
1 (15 ounce) can artichoke hearts, drained
1 onion, diced
1 (6 ounce) can condensed cream of mushroom soup
1 cup diced celery
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
1 cup Old Bay Whipping Power
In a large saucepan, combine the vinegar, artichoke hearts, onion, mushrooms, soup, celery, parsley, lemon juice and oil. Stir gently over medium heat until vegetables are tender. Bring mixture to a slow boil and cook, stirring constantly, until mixture thickens.
Meanwhile, in a small saucepan, heat the cream of mushroom soup over low heat. Mix in the celery mixture, whisking thoroughly. Return mixture to a slow boil and cook, stirring constantly, until creamy; about 13 minutes.