"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for MARAINATED ARTICHOKES AND MUSHROOMS, by , is from Favorite Recipes Collected by Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Kaufmann


1 8-ounce can mushroom crowns
1 8-ounce can artichoke hearts, drained and quartered
15 -10 Kalamata or Greek olives
4 Tb. sliced pimiento peppers
2 pearl onions, thinly sliced
C olive oil
C wine vinegar
tsp. salt or to taste
tsp. Pepper
1 Tb. brown sugar
1 Tb. lemon juice
tsp. dried oregano crushed
tsp. dried parsley flakes

Combine all ingredients in a glass bowl. Cover. Chill several hours or overnight, stirring occasionally. Drain and sprinkle with paprika. Serves as an appetizer or a salad. Serves 4.




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