Braised Baby Artichokes and Mushrooms with Garlic and Lemon

Braised Baby Artichokes and Mushrooms with Garlic and Lemon

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4


  • 1 Lb. baby artichokes approximately 7
  • 3 cup water
  • 1/2 cup lemon juice
  • 1 tbsp. extra virgin olive oil
  • 1 Lb. mushrooms halved
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 3 large cloves garlic crushed
  • 1/2 cup white wine
  • 1 tbsp. lemon zest
  • 2 tbsp. chopped Italian parsley


  • Remove several layers of the tough outer leaves from baby artichokes.
  • Trim the sharp pointy tops and stems. Cut in half lengthwise and soak in a bowl with water and lemon juice. The lemon water keeps the artichokes from discoloration.
  • Drain artichokes and heat a large skillet over medium-high heat. Add olive oil to skillet over medium high heat.
  • When oil is hot, stir in the artichokes along with halved mushrooms.
  • Sauté for 3-5 minutes, until vegetables start to soften then season with salt and pepper.
  • Stir in garlic, lemon juice and white wine.
  • Cover skillet and reduce heat to medium-low and cook until artichokes are fork tender, about 15 more minutes.
  • Transfer vegetables to a serving bowl and garnish with lemon zest and parsley.
Keyword Artichoke, Garlic, Lemon, Mushrooms, Parsley