Artichoke, Chanterelle, and Cipollini Sauté

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Trim about 1/4 inch from top of artichoke. Cut off stem of artichoke to within 1/4 inch of base; peel stem.
  • Cut artichoke in half vertically. Place artichoke halves in lemon water. Repeat with remaining artichokes.
  • Set aside.
  • Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat.
  • Add onions; cook for 3 minutes or until onions begin to brown, stirring occasionally. Remove onions from pan, and set aside.
  • Add remaining 1 1/2 teaspoons butter and oil to pan, stirring until butter melts.
  • Add shallots, mushrooms, and garlic; sauté 1 1/2 minutes or until shallots are tender.
  • 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.
  • Remove from heat; stir in remaining 1 1/2 teaspoons juice, parsley, salt, and pepper. Sprinkle with cheese.
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