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  • 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.

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