Artichoke Saute Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 each: Artichokes,
1 each: Sm Onion, sliced
2 tbsp: Olive oil,
1/2 tsp: Tarragon, dried, crushed
1/4 cup: Water,
1 cup: Mushrooms, sliced
Lemon juice,
1 each: Cl Garlic, minced
1 tsp: Sugar,
1/4 cup: White wine, dry
Salt and pepper to taste,
1 each: Tomato, seeded and chopped
Directions:
Bend back outer pedals of artichokes until they snap off easily
near base. Edible portion of pedals should remain on artichoke
hearts. Continue to snap off and discard pedals until central core of
pale green pedals is reached.
Cut off stems and top 2 inches of artichokes; discard. trim outer
dark green layer from artichoke bottoms. Cut artichokes in half
lengthwise.
Cut out center pedals and fuzzy centers.
Cut each half in fourths lengthwise. Dip or rub all surfaces with
lemon juice.
Saute onion and garlic in olive oil; stir in prepared artichokes,
sugar, and terragon. Add wine and water and cook until artichokes are
tender; salt and pepper to taste. Stir in mushrooms and cook until
mushrooms are tender. Stir in tomato; cook until tomato is thoroughly
heated. Upl by Dr. Jim Culveyhouse 73330,2525
Source from luhu.jp
near base. Edible portion of pedals should remain on artichoke
hearts. Continue to snap off and discard pedals until central core of
pale green pedals is reached.
Cut off stems and top 2 inches of artichokes; discard. trim outer
dark green layer from artichoke bottoms. Cut artichokes in half
lengthwise.
Cut out center pedals and fuzzy centers.
Cut each half in fourths lengthwise. Dip or rub all surfaces with
lemon juice.
Saute onion and garlic in olive oil; stir in prepared artichokes,
sugar, and terragon. Add wine and water and cook until artichokes are
tender; salt and pepper to taste. Stir in mushrooms and cook until
mushrooms are tender. Stir in tomato; cook until tomato is thoroughly
heated. Upl by Dr. Jim Culveyhouse 73330,2525
Source from luhu.jp
Tags
Vegetarian