Artichoke, Chanterelle, and Cipollini Saute |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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March marks the beginning of peak season for artichokes. The smaller the artichoke, the more tender its texture. Ingredients:
3 cups water |
2 1/2 tablespoons fresh lemon juice, divided |
2 pounds baby artichokes |
1 tablespoon butter, divided |
1 (10-ounce) bag cipollini onions, peeled and halved (about 2 cups) |
1 tablespoon olive oil |
2 1/2 tablespoons finely chopped shallots |
2 1/2 ounces fresh chanterelle mushrooms, halved |
2 garlic cloves, minced |
1/2 cup dry white wine |
1 cup sugar snap peas |
1 tablespoon chopped fresh parsley |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
6 tablespoons (1 1/2 ounces) shredded parmesan cheese |
Directions:
1. Combine water and 2 tablespoons juice. Working with one artichoke at a time, bend back outer green leaves of artichokes, snapping at base, until reaching light green leaves. Trim about 1/4 inch from top of artichoke. Cut off stem of artichoke to within 1/4 inch of base; peel stem. Cut artichoke in half vertically. Place artichoke halves in lemon water. Repeat with remaining artichokes. Set aside.
2. Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add onions; cook for 3 minutes or until onions begin to brown, stirring occasionally. Remove onions from pan, and set aside.
3. Add remaining 1 1/2 teaspoons butter and oil to pan, stirring until butter melts. Add shallots, mushrooms, and garlic; sauté 1 1/2 minutes or until shallots are tender. Add onions and wine; cook for 3 minutes or until wine almost evaporates. Drain artichokes. Stir artichokes and peas into onion mixture; cook 3 minutes or until artichokes are tender. Remove from heat; stir in remaining 1 1/2 teaspoons juice, parsley, salt, and pepper. Sprinkle with cheese.
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