tarragon, dried, crushed
tomato, seeded, chopped
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.