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1
Fill large bowl with cold water.
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2
Cut lemon in half; squeeze juice into water in bowl, then add lemon halves.
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3
Cut off stem and top quarter from 1 artichoke.
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4
Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain.
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5
Cut artichoke lengthwise in half.
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6
Using point of knife, remove any purple-tipped leaves from center of artichoke.
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7
Place artichoke halves in lemon water.
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8
Repeat with remaining artichokes.
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9
Drain artichokes well.
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10
Heat 3 tablespoons oil in heavy large pot over medium heat.
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11
Add artichokes, sprinkle with salt and pepper and saute 3 minutes.
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12
Add garlic and herbes de Provence and saute until artichokes begin to brown slightly, about 6 minutes.
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13
Add broth and wine and bring to boil.
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14
Reduce heat; cover and simmer until artichokes are tender and most liquid is absorbed, about 10 minutes.
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15
Uncover and simmer until all liquid is absorbed, about 3 minutes.
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16
Transfer artichokes to platter; cover and keep warm.
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17
Heat remaining 3 tablespoons oil in same pot over medium-high heat.
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18
Add mushrooms and saute until tender and golden brown, about 8 minutes; season to taste with salt and pepper.
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19
Transfer mushrooms and Oven-dried Tomatoes to platter with artichokes.
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20
Spoon Green-Olive Dressing over.
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21
Garnish with lemon slices and serve.
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22
*A dried herb mixture sold at specialty foods stores and in the spice section of some supermarkets.
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23
A mix of dried thyme, basil, savory, and fennel seeds can be substituted.
