Artichoke Saute
Submitted by sexyrn
Fresh artichokes sauteed with mushrooms, tomato, white wine, tarragon, and garlic. A bright vegetarian dish that celebrates artichoke season.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minIf you’ve never worked with fresh artichokes, this recipe is a worthy reason to learn.
Whole artichokes get trimmed down to their tender hearts, quartered, and rubbed with lemon juice to keep them bright. Then they hit a pan with olive oil, onion, and garlic, followed by white wine, water, and a pinch of tarragon.
Once the artichokes are tender, sliced mushrooms join the party, and a chopped tomato goes in at the very end for a burst of freshness.
This is vegetarian cooking that doesn’t need cheese or cream to feel satisfying.
Pro Tips
- Snap the outer leaves off until you reach the pale green inner core. Everything else is too tough
- Rub every cut surface with lemon juice immediately. Fresh artichoke oxidizes fast
- The sugar in the recipe balances the natural bitterness of fresh artichokes. Don’t skip it
- Add the tomato last and cook just until warmed through. You want it fresh, not stewed
Ingredients
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.
Sauté 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.
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