Artichoke, Chanterelle, And Cipollini Sauté Recipe

Name: Artichoke, Chanterelle, And Cipollini Sauté
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 2 1/2 tablespoons fresh lemon juice, divided; 2 lbs 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 pea; 1 tablespoon chopped fresh parsley; 1/2 teaspoon salt; 1/8 teaspoon fresh ground black pepper; 6 tablespoons shredded parmesan cheese

Servings: persons

3 cups water
2 1/2 tablespoons fresh lemon juice, divided
2 lbs 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 pea
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
6 tablespoons shredded parmesan cheese

1
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.
2
Trim about 1/4 inch from top of artichoke. Cut off stem of artichoke to within 1/4 inch of base; peel stem.
3
Cut artichoke in half vertically. Place artichoke halves in lemon water. Repeat with remaining artichokes.
4
Set aside.
5
Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat.
6
Add onions; cook for 3 minutes or until onions begin to brown, stirring occasionally. Remove onions from pan, and set aside.
7
Add remaining 1 1/2 teaspoons butter and oil to pan, stirring until butter melts.
8
Add shallots, mushrooms, and garlic; saute 1 1/2 minutes or until shallots are tender.
9
Add onions and wine; cook for 3 minutes or until wine almost evaporates. Drain artichokes. Stir artichokes and peas into onion mixture; cook 3 minutes or until artichokes are tender.
10
Remove from heat; stir in remaining 1 1/2 teaspoons juice, parsley, salt, and pepper. Sprinkle with cheese.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups water, 2 1/2 tablespoons fresh lemon juice, divided, 2 lbs baby artichokes, 1 tablespoon butter, divided, and more.

Yes, Artichoke, Chanterelle, And Cipollini Sauté falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke, Chanterelle, And Cipollini Sauté

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