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

Ingredients

• 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

Directions

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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