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Ingredients

• 3 cups water
• 2 1/2 tablespoons fresh lemon juice, divided
• 2 pounds baby artichokes
• 1 tablespoon butter, divided
• 1 (10-ounce) bag cipollini onions, peeled and halved (about 2 cups)
• 1 tablespoon olive oil
• 2 1/2 tablespoons finely chopped shallots
• 2 1/2 ounces fresh chanterelle mushrooms, halved
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup sugar snap peas
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 6 tablespoons (1 1/2 ounces) shredded Parmesan cheese

Description

MyRecipes