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Marinated Mushrooms & Artichokes

I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. —Marcia Doyle, Pompano, Florida
  • Total Time
    Prep: 15 min. + marinating
  • Makes
    16 servings (1/2 cup each)

Ingredients

  • 2 pounds medium fresh mushrooms, halved
  • 2 cans (14 ounces each) water-packed quartered artichoke hearts, drained
  • 1-1/2 cups water
  • 1 cup cider vinegar
  • 1/2 cup olive oil
  • 1 bay leaf
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 garlic clove, minced
  • 1/2 teaspoon pepper
  • 1 tablespoon minced fresh parsley
  • Additional parsley

Directions

  • In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.
Nutrition Facts
1/2 cup: 43 calories, 1g fat (0 saturated fat), 0 cholesterol, 162mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 vegetable.

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