artichoke saute

Name: Artichoke Saute
Ingredients: 3 - artichokes; 1 small onion, sliced; 2 tablespoon(s) olive oil; 1/2 teaspoon(s) tarragon, dried, crushed; 1/4 cup(s) water; 1 cup(s) mushrooms, sliced; - lemon juice; 1 - clove garlic, minced; 1/4 cup(s) dry white wine; - salt and pepper; 1 - tomato, seeded, chopped

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Ingredients

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

How To Make artichoke saute

Step 1

Bend back outer leaves of artichokes until they snap off easily near base.

Step 2

Edible portion of leaves should remain on artichoke hearts.
Step 3

Continue to snap off and discard leaves until central core of pale green pedals is reached.
Step 4

Cut off stems and top 2 inches of artichokes then discard. Trim outer dark green layer from artichoke bottoms.
Step 5

Cut artichokes in half lengthwise.
Step 6

Cut out center leaves and fuzzy centers.
Step 7

Cut each half in fourths lengthwise.
Step 8

Dip or rub all surfaces with lemon juice.
Step 9

Saute onion and garlic in olive oil; stir in prepared artichokes, sugar and terragon.
Step 10

Add wine and water and cook until artichokes are tender; salt and pepper to taste.
Step 11

Stir in mushrooms and cook until mushrooms are tender.
Step 12

Stir in tomato; cook until tomato is thoroughly heated.
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