Marinated Mushroom and Artichokes Recipe
Ingredients
| Mushrooms | 2 Pound | |
| Artichoke hearts | 2 Can (10oz), drained | |
| Water | 3/4 Cup (16 tbs) | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), chopped | |
| Peppercorns | 1/4 Teaspoon | |
| Ground thyme | 1/4 Teaspoon | |
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Salt | 2 Tablespoon | |
| Dried basil | 1/4 Teaspoon | |
| Bay leaf | 1 Tablespoon | |
| Lemon extract | 1/2 Teaspoon |
Directions
1. Slice mushrooms in half through stems. Quarter artichoke hearts. Combine artichoke hearts and mushrooms.
2. Combine remaining ingredients and heat, but do not boil. Pour over mushrooms and artichoke hearts. Refrigerate overnight.
3. Remove peppercorns and bay leaf before serving.
2. Combine remaining ingredients and heat, but do not boil. Pour over mushrooms and artichoke hearts. Refrigerate overnight.
3. Remove peppercorns and bay leaf before serving.
Chef
