Artichoke, Chanterelle, and Cipollini Sauté

Cooking Light.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3  cups water
• 2 1⁄2 tablespoons fresh lemon juice, divided
• 2  lbs  baby artichokes
• 1  tablespoon butter, divided
• 1 (10 ounce) bag  cipollini onions, peeled and halved (about 2 cups)
• 1  tablespoon olive oil
• 2 1⁄2 tablespoons  finely chopped shallots
• 2 1⁄2 ounces  fresh  chanterelle mushrooms, halved
• 2  garlic cloves, minced
• 1⁄2 cup dry white wine
• 1  cup sugar snap pea
• 1  tablespoon  chopped fresh parsley
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper
• 6  tablespoons  shredded parmesan cheese

Directions

1. Combine water and 2 tablespoons juice. Working with one artichoke at a time, bend back outer green leaves of artichokes, snapping at base, until reaching light green leaves.
2. Trim about 1/4 inch from top of artichoke. Cut off stem of artichoke to within 1/4 inch of base; peel stem.
3. Cut artichoke in half vertically. Place artichoke halves in lemon water. Repeat with remaining artichokes.
4. Set aside.
5. Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat.
6. Add onions; cook for 3 minutes or until onions begin to brown, stirring occasionally. Remove onions from pan, and set aside.
7. Add remaining 1 1/2 teaspoons butter and oil to pan, stirring until butter melts.
8. Add shallots, mushrooms, and garlic; sauté 1 1/2 minutes or until shallots are tender.
9. Add onions and wine; cook for 3 minutes or until wine almost evaporates. Drain artichokes. Stir artichokes and peas into onion mixture; cook 3 minutes or until artichokes are tender.
10. Remove from heat; stir in remaining 1 1/2 teaspoons juice, parsley, salt, and pepper. Sprinkle with cheese.