- 6
Ingredients
- Marinated Artichoke Hearts
- 4 * 4 large or 8 small artichokes
- 3 * 3 lemons
- 2 * 2 tablespoons extra virgin olive oil
- 1 * 1 clove garlic, minced
- 2 * 2 tablespoons chopped fresh oregano
- * salt and pepper
- Quick Pickled Mushrooms
- 2 * 2 tablespoons olive oil
- 1 1/2 * 1 1/2 pounds fresh button or cremini mushrooms, stems trimmed
- 1/2 * 1/2 cup balsamic vinegar
- 1 * 1 clove garlic, minced
- 1 * 1 teaspoon chopped fresh thyme
- * salt and pepper
Preparation
Step 1
Directions
Marinated Artichoke Hearts
1. Trim leaves of artichokes and rub cut portions with a lemon half. Place in a pot and cover with water. Squeeze in juice of 2 lemons and drop lemon halves into water. Simmer artichokes until base of artichoke pierces easily with a fork, about 40 minutes. Drain and cool.
2. To prepare hearts, pull away leaves and remove spiny center of heart. Peel outside of stem with a paring knife and cut hearts into quarters. Toss with remaining ingredients and season to taste. Chill until ready to serve.
Quick Pickled Mushrooms
1. In a sauté pan over medium high heat, add oil and whole mushrooms. Sauté until all liquid from mushrooms evaporates, about 5 minutes. Add vinegar, garlic and thyme and continue to cook until balsamic is absorbed, about 3 minutes. Remove from heat, cool to room temperature, then season to taste.
2. Store mushrooms refrigerated, but serve at room temperature.