STREAMING NOW: The Delicious Miss Dahl

Artichoke, Chanterelle, and Cipollini Sauté

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Cooking Light.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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; sauté 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: