You could buy a jar of marinated artichoke hearts or make you own with mushrooms.
fills a 1-quart (95 ml) jar
1 cup (240 ml) water
1/2 cup (120 ml) organic cider vinegar
9 ounces (250 g) frozen artichoke halves
1/2 pound (225 g) orangic mushrooms
1/3 cup (80 ml) olive oil
juice of one organic lemon
1 Tbs. (15 ml) tops green onions, chopped
1 tsp. (5 ml) each: dried oregano and tamari soy sauce or liquid aminos (gluten free)
1 crushed garlic clove
marjoram, thyme, basil, black pepper
1-quart (95 ml) jar with tight-fitting lid
1. Combine water and vinegar in a saucepan, bring to a boil over high heat.
2. Add artichoke halves and remove from the heat.
3. Let it stand about 5 minutes.
4. Remove the artichokes with a spoon with holes and let them cool in a bowl.
5. Add mushrooms to the same liquid. Place over high heat and bring to a boil for about 5-8 minutes. Drain well and let them cool.
6. Transfer the artichokes and mushrooms to a jar.
7. Add oil, vinegar, leon juice, green onions, soy sauce, garlic, herbs. Shake well.
8. Refrigerate at least 24 hours, shake occasionally.
9. Strain before using them.
*Use in "Middle Eastern Vegetable Salad"
http://veggiefernandezs.blogspot.com/2014/12/middle-eastern-vegetable-salad.html
1/2 cup (120 ml) organic cider vinegar
9 ounces (250 g) frozen artichoke halves
1/2 pound (225 g) orangic mushrooms
1/3 cup (80 ml) olive oil
juice of one organic lemon
1 Tbs. (15 ml) tops green onions, chopped
1 tsp. (5 ml) each: dried oregano and tamari soy sauce or liquid aminos (gluten free)
1 crushed garlic clove
marjoram, thyme, basil, black pepper
1-quart (95 ml) jar with tight-fitting lid
1. Combine water and vinegar in a saucepan, bring to a boil over high heat.
2. Add artichoke halves and remove from the heat.
3. Let it stand about 5 minutes.
4. Remove the artichokes with a spoon with holes and let them cool in a bowl.
5. Add mushrooms to the same liquid. Place over high heat and bring to a boil for about 5-8 minutes. Drain well and let them cool.
6. Transfer the artichokes and mushrooms to a jar.
7. Add oil, vinegar, leon juice, green onions, soy sauce, garlic, herbs. Shake well.
8. Refrigerate at least 24 hours, shake occasionally.
9. Strain before using them.
*Use in "Middle Eastern Vegetable Salad"
http://veggiefernandezs.blogspot.com/2014/12/middle-eastern-vegetable-salad.html
