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.
