Pickled Mushrooms and Artichokes
Ingredients
| 9 ozs of frozen artichoke hearts | ||
| 1/4 cup wine vinegar | ||
| 1/4 cup apple cider vinegar | ||
| 1/4 cup dry vermouth | ||
| 1/4 cup water | ||
| 2 cloves garlic, minced | ||
| 1/2 tsp ground cumin seed | ||
| 1/2 tsp curry powder | ||
| 1 tbs minced fresh parsley | ||
| 1 tbs minced dry onion | ||
| 1/2 lb pound fresh small button mushrooms, washed dried, ends trimmed | ||
| 1/2 tsp grated orange zest |
This is a great dish for an antipasto platter.
- Bring saucepan of water to a rolling boil. Add frozen artichokes. Return to a boil and cook for 2 minutes. Drain.
- Combine vinegars, vermouth, water, lemon juice, garlic, spices, parsley, diced onion in a saucepan. Bring to a boil and cook for 1 minute.
- Add artichokes and mushrooms.
- Bring mixture to a boil and cook for 3 minutes, gently pushing the artichokes down in the liquid.
- Transfer to a boil then add orange zest.
- Transfer to a tightly covered jar and refrigerate overnight.
- Drain and serve.
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