Anna's Antipasto

  • For the Marinated Artichoke Hearts
  • 4 large or 8 small artichokes
  • 3 lemons
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh oregano
  • Salt and pepper
  • For the Quick Pickled Mushrooms
  • 2 tablespoons olive oil
  • 1 ½ pounds fresh button or cremini mushrooms, stems trimmed
  • ½ cup balsamic vinegar
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme
  • Salt and pepper

Marinated Artichoke Hearts

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.

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

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.

Store mushrooms refrigerated, but serve at room temperature.

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