Artichoke, Chanterelle, And Cipollini Sauté

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

March Marks The Beginning Of Peak Season For Artichokes. The Smaller The Artichoke, The More Tender Its Texture.

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