| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian |
4 |
Servings |
INGREDIENTS
| 3 |
|
Artichokes |
| 1 |
|
Sm Onion, sliced |
| 2 |
tb |
Olive oil |
| 1/2 |
ts |
Tarragon, dried, crushed |
| 1/4 |
c |
Water |
| 1 |
c |
Mushrooms, sliced |
|
|
Lemon juice |
| 1 |
|
Cl Garlic, minced |
| 1 |
ts |
Sugar |
| 1/4 |
c |
White wine, dry |
|
|
Salt and pepper to taste |
| 1 |
|
Tomato, seeded and chopped |
INSTRUCTIONS
Bend back outer pedals of artichokes until they snap off easily near
base. Edible portion of pedals should remain on artichoke hearts. Continue
to snap off and discard pedals until central core of pale green pedals is
reached.
Cut off stems and top 2 inches of artichokes; discard. trim outer dark
green layer from artichoke bottoms. Cut artichokes in half lengthwise.
Cut out center pedals and fuzzy centers.
Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon
juice.
Saute onion and garlic in olive oil; stir in prepared artichokes,
sugar, and terragon. Add wine and water and cook until artichokes are
tender; salt and pepper to taste. Stir in mushrooms and cook until
mushrooms are tender. Stir in tomato; cook until tomato is thoroughly
heated. Upl by Dr. Jim Culveyhouse 73330,2525
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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