Artichoke Saute

Name: Artichoke Saute
Yield: 4
Cuisine: Fusion
Ingredients: artichokes; onions; olive oil; tarragon leaves; water; mushrooms; lemon juice; garlic cloves; sugar; white wine; salt and black pepper; tomatoes

Submitted by sexyrn

YIELD

4 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

EACH ARTICHOKES *

SMALL ONIONS
, sliced

TABLESPOONS OLIVE OIL

TEASPOON TARRAGON LEAVES
dried, crushed

CUP WATER

CUP MUSHROOMS
sliced

X LEMON JUICE *

EACH GARLIC CLOVES
minced

TEASPOON SUGAR

CUP WHITE WINE
dry *

X SALT AND BLACK PEPPER
to taste *

EACH TOMATOES
seeded and chopped

Directions

Bend back outer pedals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard pedals until central core of pale green pedals is reached.

Cut off stems and top 2 inches of artichokes; discard. trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise.

Cut out center pedals and fuzzy centers. Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice.

Sauté onion and garlic in olive oil; stir in prepared artichokes, sugar, and terragon. Add wine and water and cook until artichokes are tender; salt and pepper to taste. Stir in mushrooms and cook until mushrooms are tender. Stir in tomato; cook until tomato is thoroughly heated.