Low Carb Appetizers & Snacks >
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Marinated Mushroom & Artichokes
2 pounds of mushrooms
2 cans of artichoke hearts, drained
3/4 cup of water
1/4 cup of olive oil
1 clove garlic, chopped
1/4 teaspoon of peppercorns
1/4 teaspoon of ground thyme
1/4 cup of cider vinegar
2 tablespoons of salt
1/4 teaspoon of dried basil
1 tablespoon of bay leaf
1/2 teaspoon of lemon extract |
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Slice mushrooms in half through stems. Quarter artichoke hearts. Combine artichoke hearts and mushrooms.
Combine remaining ingredients and heat, but do not boil. Pour over mushrooms and artichoke hearts. Refrigerate overnight.
Remove peppercorns and bay leaf before serving.
Makes 16 servings
Carbs 1.7 g
Calories 37.1
Fat 3.4 g
Protein 0.4g
 
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