How to Make Marinated Artichokes
Artichokes is a vegetable that it is usually ignored or taken for granted. This heart-shaped vegetable that is used as garnish is actually loaded with nutrients, 16 of them to be exact, including magnesium, chromium, potassium, phosphorus, iron and calcium. Artichokes are a good source of fiber, vitamin C, and foliate, which are essential for digestion and muscle and bone health. Add artichokes to your diet by following this healthy and easy-to-do-recipe for an appetizer: Marinated olives, red pepper, and artichoke hearts.
Ingredients:
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh basil, chopped
- 1/2 cup olive oil
- 1 tablespoon fresh Italian parsley, chopped
- 1 1/2 teaspoons garlic, minced
- 1 package (9 ounces) frozen artichoke hearts, thawed, drained and halved lengthwise
- 1 large red bell pepper, cut into thin strips
- 4 ounces small button mushrooms, trimmed and quartered
- 1 teaspoon whole grain Dijon mustard
- 1 small onion, thinly sliced
- 3/4 cup pitted Kalamata olives
- 3/4 cup brine-cured black olives, quartered lengthwise
Instructions:
- Mix the olive oil, red wine vinegar, fresh basil, fresh Italian parsley, garlic, and mustard in a large bowl.
- Add in the vegetables and olives once the mixture is well blended.
- Make sure to toss the vegetables properly so that they will be coated by the liquid ingredients.
- Add in the salt and pepper as seasoning.
- Cover the bowl and let it stay in the refrigerator for a minimum of 2 hours, checking the mixture out and mixing occasionally.
- Take out the bowl from the refrigerator and let it cool in room temperature about 30 minutes before serving.
This recipe serves six.