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Mushrooms and Artichoke Hearts, Marinated (P, KLP)
Source: Originally from "The Happy Cooker" of Temple Shalom in West Newton, Mass.
Serves: 16 as appetizer

2 9-ounce packages frozen artichoke hearts
2 pounds small fresh mushrooms
1-1/2 cups water
1 cup cider vinegar
1/2 cup oil
1 clove garlic, halved
1-1/2 tablespoons salt
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon chervil
1 bay leaf
Parsley, chopped

Cook artichoke hearts according to package directions until barely tender, being careful not to over cook. Drain.

Slice mushrooms in half through the stems; combine with artichoke hearts.

In large bowl, combine water, vinegar, oil, garlic, salt, pepper, and herbs; add artichokes and mushrooms. Toss lightly. Marinate overnight.

Posted by Miryam Bachrach

Nutritional Info Per Serving: N/A