Baby Artichokes Braised with Mushrooms, Garlic and Lemon
Enjoy these Baby Artichokes Braised with Mushrooms, Garlic and Lemon as an appetizer with bread or served as a side dish with a roast, steak or fish.
Servings 4
Calories 156kcal
Ingredients
- 1 lb baby artichokes approximately 7
- 3 cup water
- ½ cup lemon juice
- 1 tablespoon extra virgin olive oil
- 1 lb mushrooms halved
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 3 large garlic cloves crushed
- ½ cup white wine
- 1 tablespoon lemon zest
- 2 tablespoon chopped Italian parsley
Instructions
- Remove several layers of the tough outer leaves from baby artichokes.
- Trim the sharp pointy tops and stems. Cut in half lengthwise and soak in a bowl with water and lemon juice. The lemon water keeps the artichokes from discoloration.
- Drain artichokes and heat a large skillet over medium-high heat.
- Add olive oil to skillet over medium high heat.
- When oil is hot, stir in the artichokes along with halved mushrooms.
- Sauté for 3-5 minutes, until vegetables start to soften then season with salt and pepper.
- Stir in garlic, lemon juice and white wine.
- Cover skillet and reduce heat to medium-low and cook until artichokes are fork tender, about 15 more minutes.
- Transfer vegetables to a serving bowl and garnish with lemon zest and parsley.
Notes
Serving tips: Serve with your favorite roast, steak or fish. Or serve with fresh baked bread as an appetizer.
Other fresh herbs you can use include basil, mint or thyme.
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1.5artichokes | Calories: 156kcal | Carbohydrates: 23g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 233mg | Fiber: 9g | Sugar: 5g
