| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads, Vegetables, Artichokes, Appetizers | 16 | Servings | |
INGREDIENTS
| 2 | lb | Mushrooms |
| 2 | cn | Artichoke hearts |
| 3/4 | c | Water |
| 1/4 | c | Olive oil |
| 1 | Clove garlic; chopped | |
| 1/4 | ts | Peppercorns |
| 1/4 | ts | Ground thyme |
| 1/4 | c | Cider vinegar |
| 2 | tb | Salt |
| 1/4 | ts | Dried basil |
| 1 | tb | Bay leaf |
| 1/4 | c | Fresh lemon juice |
INSTRUCTIONS
Slice mushrooms in half through stems. Quarter artichoke hearts. Combine artichoke hearts and mushrooms. Combine remaining ingredients and heat, but do not boil. Pour over mushrooms and artichoke hearts. Refrigerate overnight. Remove peppercorns and bay leaf before serving. Note: I added a can of pitted ripe olives. Recipe by: Elizabeth Powell Posted to EAT-L Digest by JoAnn <[email protected]> on Feb 25, 1998
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