tarragon, dried, crushed
tomato, seeded, chopped
Bend back outer leaves of artichokes until they snap off easily near base.
Edible portion of leaves should remain on artichoke hearts.
Continue to snap off and discard leaves until central core of pale green pedals is reached.
Cut off stems and top 2 inches of artichokes then discard. Trim outer dark green layer from artichoke bottoms.
Cut artichokes in half lengthwise.
Cut out center leaves and fuzzy centers.
Cut each half in fourths lengthwise.
Dip or rub all surfaces with lemon juice.
Saute 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.