Artichoke Saute

Name: Artichoke Saute
Ingredients: 3 each artichokes; 1 small onions , sliced; 2 tablespoons olive oil; 1/2 teaspoon tarragon leaves dried, crushed; 1/4 cup water; 1 cup mushrooms sliced; 1 x lemon juice; 1 each garlic cloves minced; 1 teaspoon sugar; 1/4 cup white wine dry; 1 x salt and black pepper to taste; 1 each tomatoes seeded and chopped

12 ingredients

13 steps

Ingredients

3 each artichokes
1 small onions , sliced
2 tablespoons olive oil
1/2 teaspoon tarragon leaves dried, crushed
1/4 cup water
1 cup mushrooms sliced
1 x lemon juice
1 each garlic cloves minced
1 teaspoon sugar
1/4 cup white wine dry
1 x salt and black pepper to taste
1 each tomatoes seeded and chopped

Directions

1

Bend back outer pedals of artichokes until they snap off easily near base.
2

Edible portion of pedals should remain on artichoke hearts.
3

Continue to snap off and discard pedals until central core of pale green pedals is reached.
4

Cut off stems and top 2 inches of artichokes; discard.
5

trim outer dark green layer from artichoke bottoms.
6

Cut artichokes in half lengthwise.
7

Cut out center pedals and fuzzy centers.
8

Cut each half in fourths lengthwise.
9

Dip or rub all surfaces with lemon juice.
10

Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and terragon.
11

Add wine and water and cook until artichokes are tender; salt and pepper to taste.
12

Stir in mushrooms and cook until mushrooms are tender.
13

Stir in tomato; cook until tomato is thoroughly heated.