Main content


  • Marinated Artichoke Hearts

  • 4 large or 8 small artichokes

  • 3 x lemons

  • 2 tbsp extra virgin olive oil

  • 1 clove garlic, minced

  • 2 tbsp chopped fresh oregano

  • salt and pepper

  • Quick Pickled Mushrooms

  • 2 tbsp olive oil

  • 1 1/2 pounds fresh button or cremini mushrooms, stems trimmed

  • 1/2 cup balsamic vinegar

  • 1 clove garlic, minced

  • 1 tsp chopped fresh thyme

  • salt and pepper


  • Marinated Artichoke Hearts:

  • 1.

    Trim leaves of artichokes and rub cut portions with a lemon half. Place in a pot and cover with water. Squeeze in juice of 2 lemons and drop lemon halves into water. Simmer artichokes until base of artichoke pierces easily with a fork, about 40 minutes. Drain and cool.

  • 2.

    To prepare hearts, pull away leaves and remove spiny center of heart. Peel outside of stem with a paring knife and cut hearts into quarters. Toss with remaining ingredients and season to taste. Chill until ready to serve.

  • Quick Pickled Mushrooms:

  • 1.

    In a sauté pan over medium high heat, add oil and whole mushrooms. Sauté until all liquid from mushrooms evaporates, about 5 minutes. Add vinegar, garlic and thyme and continue to cook until balsamic is absorbed, about 3 minutes. Remove from heat, cool to room temperature, then season to taste.

  • 2.

    Store mushrooms refrigerated, but serve at room temperature.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings