Image via Wikipedia

Image via Wikipedia

One of my favorite quick and easy platters for Christmas or any other special occasion is the Italian antipasti tray. Add these marinated mushrooms and artichokes to an antipasti tray, to an Italian salad, or just on their own.Don’t be tempted to use wild mushrooms in this recipe, fresh white mushrooms or cremini mushrooms will absorb the tangy vinaigrette much better and without the high cost of wild mushrooms.

• 1 1/2 pounds whole fresh white mushrooms
• 1 cup canned, drained artichoke hearts
• 1/2 cup olive oil
• 1/2 cup vegetable oil
• 1 cup white wine vinegar
• 1 tsp Dijon mustard
• 2 tsp salt
• 1/2 tsp pepper
• 2 cloves fresh garlic, crushed or finely chopped
• 1 tsp leaf oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1 small can of roasted peppers, diced
• 1 small can pitted olives
• 2 T capers (optional) 

1. Clean the mushrooms with a damp paper towel or a mushroom brush. Trim the fresh mushroom stems but unless they are tough you shouldn’t have to cut them off.

2. Place the mushrooms in a large bowl with the artichoke hearts, olives, roasted peppers and capers (optional).

3. Whisk together the oils, mustard, vinegar and spices and pour over the salad ingredients.

4. Let sit in the fridge at least overnight for the flavors to meld.

5. Bring marinated artichoke salad to room temperature before serving.

6. Toss with salad greens or serve as part of an antipasti platter.

Variations include: spinach artichoke salad, tortellini artichoke salad, chickpea artichoke salad, chicken artichoke salad, tuna artichoke salad, shrimp artichoke salad, tomato artichoke salad and orzo and artichoke salad. Experiment with adding your favorite cooked protein to make this marinated artichoke salad your own.