Marinades for vegetables

On Tue, 22 Jun 2004 15:54:43 +1200, Kim <[email hidden]>

Quoted message said:

I would like to make a good marinade for olives and
artichokes. I have a recipe for marinated mushrooms that
uses lemon-infused olive oil, lemon juice and fresh
thyme and tarragon. Could I use this marinade on drained
canned artichoke hearts, and drained canned or bottled
olives please?

I don't see why this wouldn't work. I used to marinate
artichoke hearts, mushooms and olives in garlic plus
something very much like what you describe. The only
reason I don't presently is that I've been distracted by
other things.

A word of caution, which might not be needed, olive oil can
provide a very good anaerobic environment for botulism if
your veggies aren't acidic enough. I'd refrigerate anything
marinated this way and eat it in a week or so.

modom

"If you have a racist friend, Now is the time, now is the
time For your friendship to end."
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In article <[email hidden]>,

Kim said:

I would like to make a good marinade for olives and
artichokes. I have a recipe for marinated mushrooms that
uses lemon-infused olive oil, lemon juice and fresh
thyme and tarragon. Could I use this marinade on drained
canned artichoke hearts, and drained canned or bottled
olives please?

I used bottle Italian dressing for marinating veggies...

K.

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Quoted message said:

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In article <[email hidden]>,

Quoted message said:

I would like to make a good marinade for olives and
artichokes. I have a recipe for marinated mushrooms that
uses lemon-infused olive oil, lemon juice and fresh
thyme and tarragon. Could I use this marinade on drained
canned artichoke hearts, and drained canned or bottled
olives please?

I don't see why not. It sounds tasty.
--
-Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
Only 6 days until my birthday. "Shop early, shop often, shop
big." Good gin and cheap chocolate preferred. Or is it cheap
gin and good chocolate? I can never remember. . . .A diamond
bracelet would be nice. . .

Kim said:

I would like to make a good marinade for olives and
artichokes. I have a recipe for marinated mushrooms that
uses lemon-infused olive oil, lemon juice and fresh thyme
and tarragon. Could I use this marinade on drained canned
artichoke hearts, and drained canned or bottled olives
please?

So many people said it sounds good, but you didn't post
the recipe!?!

Practice safe eating - always use condiments

Kim said:

I would like to make a good marinade for olives and
artichokes. I have a recipe for marinated mushrooms that
uses lemon-infused olive oil, lemon juice and fresh thyme
and tarragon. Could I use this marinade on drained canned
artichoke hearts, and drained canned or bottled olives
please?

So many people said it sounds good, but you didn't post
the recipe!?!

Practice safe eating - always use condiments

sf said:

Kim said:

I would like to make a good marinade for olives and
artichokes. I have a recipe for marinated mushrooms that
uses lemon-infused olive oil, lemon juice and fresh
thyme and tarragon. Could I use this marinade on drained
canned artichoke hearts, and drained canned or bottled
olives please?

So many people said it sounds good, but you didn't post the
recipe!?!

The recipe specifies about 1 tab. extra virgin olive oil
infused with lemon. About half to 1 tsp freshly chopped
tarragon and thyme. Freshly ground black pepper and sea
salt, the zest and juice of half a lemon.

I think I used a cup of olives for this amount of marinade,
and perhaps a little less for about 4 average sized
artichoke hearts. I chopped the artichoke hearts into
smaller chunks.

I would not do this for mushrooms again. My husband found
them quite indigestable and I really think mushrooms should
be cooked unless eaten almost straight away.

I would think marinated olives, mushrooms and artichokes
should be eaten on the same day. I wouldn't keep anything
uncooked and marinated in this mixture any longer - esp. the
mushrooms.

Hope this helps.