Artichoke Hearts with Mushrooms

Remove stems and outer artichoke leaves. Trim the hard ends of the leaves, remove the grass. Squeeze a lemon and put it in a large enough bowl of cold water. Pour in the cleaned artichoke bottoms. Boil water with vinegar and pour in the artichoke bottoms for 2 min. Drain and cool. Remove the peel from the onion and shallots and chop them. Cut the second lemon into quarters.

Clean mushrooms, remove stem ends, cut into slices and sauté in frying pan with 1 tbsp oil. Add shallots, onion, lemon quarters and entire peeled garlic cloves. Make 5 min, pour white wine, then cook 5 min. Then add all the artichoke bottoms. Season, mix and make 10 min. Cool.

Take out artichoke bottoms and garnish with mushrooms.

You can equally use frozen artichoke bottoms. Pour with hot vinegar, cool and drain before using.

– Country : France – Region : Brittany – Wine : White Saumur – Takes about : 00 h 45 min – Cooking time : 25 min – Time to prepare : 20 min. : 20 min – Difficulty : Easy – Price : Medium

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