-
1
In a small saucepan, cover the potatoes with water.
-
2
Add a large pinch of salt and bring to a boil.
-
3
Simmer the potatoes over moderately high heat until just tender when pierced with a knife, about 8 minutes.
-
4
Drain and let cool.
-
5
Peel and cut the potatoes into 1/2-inch-thick wedges.
-
6
Working with one artichoke at a time, pull off and discard the dark green outer leaves.
-
7
Using a small, sharp knife, trim off about 1/2 inch of the leaves and peel and trim the stem.
-
8
Quarter the artichoke and scrape out the hairy choke.
-
9
Rub the artichoke all over with lemon and squeeze the extra lemon juice into a small bowl of water.
-
10
Add the quartered artichoke to the lemon water.
-
11
Repeat with the remaining artichokes.
-
12
In a small skillet, melt 1 tablespoon of the butter.
-
13
Drain the artichokes.
-
14
Add them to the skillet and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes.
-
15
Add the white wine and bring to a boil.
-
16
Add the water, cover and cook over moderate heat, stirring occasionally, until the artichokes are just tender, 12 minutes.
-
17
In a large skillet, melt 1 tablespoon of the butter.
-
18
Add the mushrooms and season with salt.
-
19
Cover and cook over moderate heat, stirring occasionally, until browned and tender, about 4 minutes.
-
20
Push the mushrooms to one side of the skillet and add the remaining 2 tablespoons of butter.
-
21
Add the shallot and cook until softened, about 4 minutes.
-
22
Add the potatoes, season with salt and turn to coat with the butter.
-
23
Cook until the potatoes are golden brown, about 2 minutes per side.
-
24
Gently fold in the mushrooms, artichokes and their cooking liquid.
-
25
Season with salt and transfer to a shallow serving bowl.
-
26
Garnish with the cheese shavings and serve.
