Sunday, June 30, 2013

Marinated Mushrooms & Artichokes


MARINATED MUSHROOMS & ARTICHOKES
One 8-ounce package mushrooms, quartered
One 14-ounce can artichoke hearts, drained and quartered
1/2 C olive oil
Juice of one lemon
2 cloves garlic, minced
One 3.5-ounce jar capers undrained
2 T red wine vinegar
Salt & pepper to taste

Mix the olive oil, garlic, lemon juice, capers, salt and pepper, and red wine vinegar together.  Stir in the mushrooms and artichokes.  Cover and let marinate in the fridge overnight.

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