Marinated Artichokes And Mushrooms - cooking recipe

Ingredients

400 g mushrooms (preferable whole button in a glass jar)
400 g artichoke hearts (not frozen)
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
2 minced garlic cloves
3 tablespoons fresh parsley
salt and pepper

Preparation

Drain the mushrooms and artichokes well.
Mix the oil and vinegar and add the garlic, finely-chopped parsley, salt and pepper.
Pour over the mushrooms and artichokes and marinade in the fridge for at least 4 hours and preferable overnight.
Serve with crusty bread, sliced tomatoes and feta cheese.