artichoke saute

How To Make artichoke saute

• 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.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card