Ingredients
2 pounds medium fresh mushrooms, halved2 cans (14 ounces each) water-packed quartered artichoke hearts, drained1-1/2 cups water1 cup cider vinegar1/2 cup olive oil1 bay leaf1-1/2 teaspoons salt1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1 garlic clove, minced1/2 teaspoon pepper1 tablespoon minced fresh parsleyAdditional parsley
Preparation
In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.
