Best Marinated Artichokes And Mushrooms Recipes

MARINATED ARTICHOKES AND MUSHROOMS

Marinated Artichokes and Mushrooms image

This is an incredibly easy salad to make and it tastes fabulous. When I saw it I didn't think it could be so good considering it uses tinned vegetables but try it for yourself and you will see! Note that it needs at least 4 hours to marinade.

Provided by joanna_giselle

Categories Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

400 g mushrooms (preferable whole button in a glass jar)
400 g artichoke hearts (not frozen)
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
2 minced garlic cloves
3 tablespoons fresh parsley
salt and pepper

Steps:

Drain the mushrooms and artichokes well.
Mix the oil and vinegar and add the garlic, finely-chopped parsley, salt and pepper.
Pour over the mushrooms and artichokes and marinade in the fridge for at least 4 hours and preferable overnight.
Serve with crusty bread, sliced tomatoes and feta cheese.

MARINATED MUSHROOMS AND ARTICHOKES

Marinated mushrooms and artichokes image

if using unflavored olive oil, add 1/2 teaspoon finely shredded orange peel to the marinade.

Provided by Lynnda Cloutier

Categories Vegetable Appetizers

Number Of Ingredients 13

Ingredients

8 ounces small whole fresh cremini or button mushrooms
3/4 cup water
2 tablespoons orange juice
two large cloves garlic
1/2 teaspoons salt
1/4 cup orange flavor olive oil or olive oil
1/4 cup white wine vinegar
1 tablespoon snipped fresh oregano
2 teaspoons dijon style mustard
1/4 teaspoon salt
one package frozen artichoke hearts, thawed and drained, if necessary, eight or 9 ounces
1/2 cups pitted green and/or ripe olives, such as kalamata or cerignola
1/2 cup roasted red sweet pepper strips, optional

Steps:

1. in a large pan, mix mushrooms, the water, juice, garlic, and 1/2 teaspoons salt. Bring to boiling. Reduce heat. Simmer, covered, for 10 minutes. Drain, cool slightly.
2. Meanwhile, for marinade, in a large bowl, whisk together oil, vinegar, oregano, mustard, and 1/4 teaspoons salt. Add mushrooms, artichoke hearts, olives, and if desired roasted red pepper. Toss gently to coat. Cover and marinate in the refrigerator for 8 to 24 hours, stirring occasionally.
3. Let stand at room temperature for 30 minutes before serving. Use a wooden picks or skewers to serve. Makes eight servings.

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