Marinated Mushrooms & Artichokes
"I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. —Marcia Doyle, Pompano, Florida..."
INGREDIENTS
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2 pounds medium fresh mushrooms, halved
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2 cans (14 ounces each) water-packed quartered artichoke hearts, drained
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1-1/2 cups water
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1 cup cider vinegar
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1/2 cup olive oil
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1 bay leaf
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1-1/2 teaspoons salt
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1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
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1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
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1 garlic clove, minced
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1/2 teaspoon pepper
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1 tablespoon minced fresh parsley
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Additional parsley
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