Ingredients
- 3 Each Artichokes
- 1 Each onion Small, sliced
- 2 Tbsp olive oil
- 1/2 tsp Tarragon dried, crushed
- 1/4 cup Water
- 1 cup mushrooms sliced
- lemon juice
- 1 clove garlic minced
- 1 tsp sugar
- 1/4 cup White wine dry
- Salt and pepper to taste
- 1 each Tomato seeded and chopped
Servings:
Instructions
- Bend back outer petals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard petals until central core of pale green petals 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 tarragon.
- 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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