Sauteed Portpbello Caps With Grilled Artichokes
This is a very healthy recipe, make it so easily, fit for all kinds of people, especially you prefer meat, you really should try this one very often, it will give you a lot of changes!
Yield
6 servingsPrep
5 minCook
5 minReady
10 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
baby artichokes
|
* |
| 2 | small |
mushrooms, portabello
caps, stems and gills removed |
*
|
| 1 | x |
olive oil
as needed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
baby artichokes
|
* |
| 2 | small |
mushrooms, portabello
caps, stems and gills removed |
*
|
| 1 | x |
olive oil
as needed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Cut the top quarter off the artichokes and remove all of the outer leaves.
Peel the stem and cut it, leaving about an inch or so.
Coat them with olive oil and then add salt and pepper.
Grill them making quarter turns to sear each side.
Sauté the mushroom caps in olive oil.
Season with salt and pepper.
Place one artichoke on each of the three caps and drizzle with your favorite vinaigrette.
