Marinated Mushrooms & Artichokes

Name: Marinated Mushrooms & Artichokes
Prep time: 15 min
Total time: 15 min
Yield: 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

I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. —Marcia Doyle, Pompano, Florida

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 twelve 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.

Originally published as Marinated Mushrooms and Artichoke in Simple & Delicious October/November 2016