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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