Artichoke Saut�

By Bill Hicks • Artichoke

(0 ratings)
Prep Time

min

Cook Time

min

Servings

0 servings

Difficulty

Created

Jun 18, 2025 at 1:16 PM

Last Updated

Jun 18, 2025 at 6:56 PM

Categories

Click on a category to see more recipes in this category

Ingredients

3 Artichokes
1 Small onion, sliced
2 Tablespoons, Olive oil
1/2 Teaspoon, Tarragon, dried & crushed
1/4 Cup water
1 Cup mushrooms, sliced
Lemon juice
1 Clove garlic, minced
1 Teaspoon sugar
1/4 Cup white wine, dry
Salt and pepper to taste
1 Tomato, seeded & chopped

Instructions

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. Saut� 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.
Artichoke Sauté - Our Family Cookbooks