Slice mushrooms in half through stems. Quarter artichoke hearts. Combine artichoke hearts and mushrooms. Combine remaining ingredients and heat, but do not boil. Pour over mushrooms and artichoke hearts. Refrigerate overnight. Remove peppercorns and bay leaf before serving. Note: I added a can of pitted ripe olives. Recipe by: Elizabeth Powell Posted to EAT-L Digest by JoAnn
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|Serving Size: 1 Serving (88g)|
|Recipe Makes: 16|
|Calories from Fat: 9 (24%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 19.8mg||1 %|
|Potassium 348.4mg||9 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 4.3g|
|Protein 2.2g||3 %|
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Calories per serving: 38
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