I love both mushrooms and artichoke hearts. There is something about both that just really appeals to me, especially when mixed together. They are a perfect cool combination for the hot summer days too. I made a cool, refreshing steak salad, more on that later, but I marinated these mushrooms and artichoke hearts as part of the salad. They really made the salad pop with fresh summer flavors too.
These couldn’t be any easier to make. I could easily just pop in either a mushroom or artichoke heart and eat them one at a time until they are all gone too. I made a much smaller portion since it was just for the two of us and I was using it as only part of a salad, but you can make as many or as little of these as you like.
Marinated Mushrooms and Artichoke Hearts
I package baby portabella mushrooms, rinsed and stemmed, keep whole
1 can artichoke hearts, drained and rinsed, cut in half
1-2 TBSP Peruvian peppers, optional
1 shallot, sliced very thin
1 TBSP garlic
1-2 TBSP fresh herbs, chopped fine – this time I used thyme, basil and lemon verbena from my garden
salt & pepper to taste
1/3 cup olive oil
2 TBSP lemon juice
2-3 TBSP lemon balsamic vinegar, optional
Mix the olive oil, lemon juice, vinegar, shallot and herbs and seasonings together and set aside.
Combine the mushrooms, artichoke hearts and Peruvian peppers together. Then gently fold in the olive oil mixture and chill for at least one hour before serving.
You can serve these as an appetizer or part of an antipasto tray, or as a side dish, or as part of a salad like I did. Or you can just enjoy them completely on their own, eating them one at a time, like I often do. Either way, you are going to really love these easy-peasy treats. They are just perfect for these dog days of summer. They are so cool and refreshing, very tasty, healthy and low in fat. these are definitely a win/win for everyone. Enjoy!
Stay cool, stay safe and stay well Everyone. ‘Til next time.