Artichoke Saute

Title:
Artichoke Saute

Yield:
4 Servings

Categories:
Vegetarian




Ingredients:





     3    Artichokes


     1    Sm Onion, sliced


     2 tb Olive oil


   1/2 ts Tarragon, dried, crushed


   1/4 c  Water


     1 c  Mushrooms, sliced


          Lemon juice


     1    Cl Garlic, minced


     1 ts Sugar


   1/4 c  White wine, dry


          Salt and pepper to taste


     1    Tomato, seeded and chopped






     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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini