Alotizzip Marinated Artichokes & Mushrooms |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I found a version of this recipe when looking for an artichoke salad to include with our traditional Christmas antipasta (I was too cheap to pay for the grocery store's ready-made version.) Holy cow is this good! So good that I make it throughout the year now. Wowza! Ingredients:
1 lb medium mushroom |
boiling salt water |
1 (14 1/2 ounce) can artichoke hearts in brine |
2 garlic cloves, sliced thinly |
1/3 cup chopped green onion, including tops |
1 (2 ounce) jar green olives, drained and sliced |
1 tablespoon roasted red pepper |
1/2 cup olive oil |
1/2 cup white wine vinegar |
1 tablespoon dry sherry |
1/2 teaspoon salt |
1/4 teaspoon oregano |
fresh ground black pepper, to taste |
Directions:
1. Wipe mushrooms with moist paper towel to clean.
2. Trim and cut into bite sized pieces.
3. Drop into boiling, salted water. Boil 3 minutes, drain and place in bowl.
4. Add artichokes, including brine, to mushrooms.
5. Stir in onions, olives and red pepper.
6. Combine oil, vinegar, sherry, salt, oregano, pepper until well blended.
7. Cover and let sit at least 4 hours in refrigerator. Stir once an hour to ensure even absorbtion.
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