Braised Baby Artichokes and Mushrooms with Garlic and Lemon
Ingredients
- 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
Instructions
- 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.