Anna's Antipasto

  • Preparation Time20 mins
  • Cooking Time50 mins
  • DifficultyEasy

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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