Artichoke Saute Recipe

No Photo

Have you made this?

 Share your own photo!

Artichoke Saute

Kitchen Crew

By




pinch tips: How to Shuck, Cook, and Cut Corn


Rating:

 Be the First

Ingredients

3
artichokes
1 small
onion, sliced
2 Tbsp
olive oil
1/2 tsp
tarragon, dried, crushed
1/4 c
water
1 c
mushrooms, sliced
lemon juice
1
clove garlic, minced
1/4 c
dry white wine
salt and pepper
1
tomato, seeded, chopped

Directions Step-By-Step

1
Bend back outer leaves of artichokes until they snap off easily near base.
2
Edible portion of leaves should remain on artichoke hearts.
3
Continue to snap off and discard leaves until central core of pale green pedals is reached.
4
Cut off stems and top 2 inches of artichokes then discard. Trim outer dark green layer from artichoke bottoms.
5
Cut artichokes in half lengthwise.
6
Cut out center leaves and fuzzy centers.
7
Cut each half in fourths lengthwise.
8
Dip or rub all surfaces with lemon juice.
9
Saute onion and garlic in olive oil; stir in prepared artichokes, sugar and terragon.
10
Add wine and water and cook until artichokes are tender; salt and pepper to taste.
11
Stir in mushrooms and cook until mushrooms are tender.
12
Stir in tomato; cook until tomato is thoroughly heated.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy