Ingredients Jump to Instructions ↓

  1. 3 eaches Artichokes

  2. 1 each Sm Onion, sliced

  3. 2 tablespoons Olive oil

  4. teaspoon Tarragon, dried, crushed

  5. cup Water

  6. 1 cup Mushrooms, sliced

  7. 1 x Lemon juice

  8. 1 each Cl Garlic, minced

  9. 1 teaspoon Sugar

  10. cup White wine, dry

  11. 1 x Salt and pepper to taste

  12. 1 each Tomato, seeded and chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. Cut off stems and top 2 inches of artichokes; discard. trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise.

  3. Cut out center pedals and fuzzy centers.

  4. Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice.

  5. 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


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