Artichoke, Chanterelle, And Cipollini Sauté

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 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.