Artichoke, Chanterelle, and Cipollini Sauté

Artichoke, Chanterelle, and Cipollini Sauté
Photo by Jan Smith

Ingredients

  • 2 ½ tablespoons finely chopped shallots
  • 1 cup sugar snap peas
  • ½ teaspoon salt
  • 1 cup sugar snap peas
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon butter, divided
  • + 23 more ingredients
    • 2 pounds baby artichokes
    • 1 tablespoon olive oil
    • ½ cup dry white wine
    • 2 ½ ounces fresh chanterelle mushrooms, halved
    • 2 ½ tablespoons fresh lemon juice, divided
    • 2 garlic cloves, minced
    • 1 (10-ounce) bag cipollini onions, peeled and halved (about 2 cups)
    • 2 ½ tablespoons finely chopped shallots
    • 1/8 teaspoon freshly ground black pepper
    • 1 tablespoon chopped fresh parsley
    • 2 ½ tablespoons fresh lemon juice, divided
    • ½ cup dry white wine
    • 6 tablespoons (1 1/2 ounces) shredded Parmesan cheese
    • 1 tablespoon butter, divided
    • 3 cups water
    • 3 cups water
    • 1/8 teaspoon freshly ground black pepper
    • 2 pounds baby artichokes
    • 2 ½ ounces fresh chanterelle mushrooms, halved
    • ½ teaspoon salt
    • 1 tablespoon chopped fresh parsley
    • 1 (10-ounce) bag cipollini onions, peeled and halved (about 2 cups)
    • 6 tablespoons (1 1/2 ounces) shredded Parmesan cheese

Combine water and 2 tablespoons juice. Working with one artichoke at a time, bend back outer green leaves of artichokes, snapping at base, until reaching light green leaves. Trim about 1/4 inch from top of artichoke. Cut off stem of artichoke to within 1/4 inch of base; peel stem. Cut artichoke i...

View full recipe at My Recipes

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