Marinated Mushrooms and Artichokes
Artichoke hearts and halved fresh mushrooms marinated for at least 24 hours in cider vinegar, oil, garlic, bay, peppercorns, chervil and oregano. Serve with toothpicks.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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This make-ahead hors d'oeuvre from Sandra Mills's recipe book improves with time. Cooked artichoke hearts and halved fresh mushrooms soak in a tangy marinade of cider vinegar, oil, garlic, bay leaf, peppercorns, chervil and oregano.
Give them at least 24 hours in the refrigerator; in her words, they get better with age. Sprinkle with fresh parsley and set out a cup of toothpicks.
Ingredients
Vegetables
- 2 packages of frozen artichokes
- 2 pound fresh mushrooms
Marinade
- 1 cup cider vinegar
- 1 1/2 cups water
- 1/2 cup salad oil
- 1 clove garlic, halved
- 1/2 teaspoon peppercorn
- 1/2 teaspoon dried chervil leaves (if you can find them)
- 1 bay leaf
- 1 1/2 tablespoons salt
- 1/2 teaspoon oregano
To serve
- Chopped fresh parsley
Instructions
- Cook the artichokes. Cook the artichoke hearts according to the package directions and drain.
- Halve the mushrooms. Slice the mushrooms in half through the stems.
- Marinate. Put the artichokes and mushrooms in a bowl and cover with the marinade made from the rest of the ingredients. Reserve the parsley until just before serving.
- Refrigerate. Refrigerate and let the mushrooms and artichokes marinate for at least 24 hours. They get better with age.
- Serve. Sprinkle with parsley and serve. Toothpicks come in handy with this hors d'oeuvre.
Tips
- Use a glass or ceramic bowl or jar with the vinegar marinade, and stir once or twice while it marinates.
- Tarragon or a little parsley can stand in for chervil.
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