Marinated Artichokes and Mushrooms

(from kylerhea’s recipe box)

Source: The Ultimate Low-Carb Diet Cookbook

Serves 8 people

Categories: Appetizers, Artichokes, Faves, Italian, January2012, Mushrooms, SBF, Salads, Snacks


  • 1/2 cup extra virgin olive oil
  • 1/4 cup tarragon vinegar
  • 3 Tbs cold water
  • 2 cloves garlic, minced
  • 1 tsp dried oregano leaves
  • 1 tsp dried basil
  • 1 1/2 tsp coarse salt
  • 1/4 tsp freshly ground pepper
  • 1/4 tsp Accent (optinal)
  • 4 jars, (4oz each) button mushrooms, drained
  • 2 pkgs frozen artichokes, cooked and drained


  1. In a jar with a tight-fitting lid, combine all the ingredients except the mushrooms and artichokes and shake well to make the marinade. Place the mushrooms and artichokes in a large jar that has a lid, add the marinade and blend well. Cover the jar and refrigerate for one week, turning the vegetables each day.

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