Artichoke Saute

Artichoke Saute Recipe

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

How to Make Artichoke Saute


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

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About Artichoke Saute

Course/Dish: Vegetables
Other Tag: Quick & Easy