Sauteed Garlicky Artichokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Sally likes baby artichokes best, but mature ones give a large yield in less time. Serve the artichokes warm or at room temperature. Ingredients:
4 cups water |
1/4 cup fresh lemon juice (about 2 lemons) |
14 whole artichokes (about 6 1/2 pounds) |
1 tablespoon olive oil |
4 garlic cloves, sliced |
3 cups thinly sliced portobello mushroom caps |
2 tablespoons chopped fresh flat-leaf parsley |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine the water and juice. Cut off stem of each artichoke to within 1 inch of base; discard stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half horizontally. Remove fuzzy thistle from bottom with a spoon. Cut each artichoke bottom into quarters; place artichoke quarters in lemon water. Drain.
2. Place artichoke quarters in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Add artichoke quarters and garlic; sauté 2 minutes. Add mushrooms; cover and cook 2 minutes or until mushrooms are tender, stirring occasionally. Remove from heat, and stir in parsley, salt, and pepper.
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