Fill a medium pot with 4–5 cups of water. Add the smashed garlic, thyme sprigs, rosemary, and bay leaf. Bring to a gentle simmer and stir in 1/2 tsp salt.

Add the mushrooms and cook for 3–5 minutes, just until they begin to soften. Drain well and set aside.

In a large non-metal bowl, combine minced garlic, remaining bay leaf, shallot, olive oil, white vinegar, red vinegar, Italian seasoning, salt, black pepper, crushed red pepper, chopped thyme, parsley, red onion, and artichoke hearts. Whisk until evenly blended.

Add the warm mushrooms to the bowl and gently coat them in the marinade.

Taste and adjust seasoning, adding lemon juice if desired. Cover and refrigerate for at least 5 minutes, or chill for 8 hours or overnight for deeper flavor.

Stir occasionally. Allow the mushrooms to come to room temperature before serving.