Marinaded Artichokes and Mushrooms

Use these tasty morsels as part of an antipasto or added to a salad. From a May 1982 issue of Bon Appetit in the "New Naturals" section.

• Ready In: 33 mins
• Serves: 4-6

Ingredients

• 1  cup water
• 1⁄2 cup cider vinegar
• 1 (9 ounce) package  frozen artichokes, halves
• 1⁄2 lb  medium mushroom, trimmed
• 1⁄3 cup olive oil
• 1⁄4 cup cider vinegar
• 1  medium  lemon, juice of
• 1  tablespoon  chopped green onion (green part only)
• 1  teaspoon tamari soy sauce
• 1  medium garlic clove, crushed
• 1  teaspoon dried oregano, crumbled
• 1  teaspoon dried marjoram, crumbled
• 1⁄2 teaspoon dried thyme, crumbled
• 1⁄2 teaspoon dried basil, crumbled
•  fresh ground pepper

Directions

1. Combine water and vinegar in 3-quart stainless steel saucepan and bring to boil over high heat.
2. Add artichoke halves and immediately remove from heat; let stand 4 to 5 minutes.
3. Remove artichokes from pan with slotted spoon and let cool.
4. Add mushrooms to same liquid, place over high heat and bring to boil.
5. Let boil until mushrooms are just tender, about 5 to 8 minutes.
6. Drain well; let cool.
7. Transfer artichokes and mushrooms to 1 quart glass jar with tight-fitting lid.
8. Add oil, vinegar, lemon juice,green onion,soy sauce,garlic,herbs and pepper and shake well.
9. Refrigerate at least 24 hours, shaking jar occasionally.
10. Strain before using.