2 cans (14 or 16 oz. each) artichoke hearts, whole or quartered
1 pound medium-sized fresh mushrooms, scrubbed (baby portobellos or crimini, but white will do also)
marinade:
1/2 cup olive oil
1 tbsp. fresh lemon juice
1 tbsp. red wine vinegar
1 cloves garlic, crushed with 1/4 tspn salt
1 shallot, finely chopped
1 tsp. herbes de Provence
1/4 tsp. freshly ground black pepper
1/4 cup fresh parsley, chopped
1. Drain the artichokes. If using whole artichoke hearts, cut them in half.
2. Scrub mushrooms with a dry paper towel or vegetable brush. Cut in half lengthwise.
3. Combine the marinade ingredients with a wire whisk, add to vegetables, and toss to coat.
4. Cover and marinate for at least 1 hour.
5. Toss vegetables in marinade once more and drain.
6. Scatter vegetables in a casserole dish and place under broiler. Roast until vegetables begin to singe slightly.
7. Serve at room temperature.
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