Pickled Mushrooms and Artichokes


  • 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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