Artichoke, Chanterelle, and Cipollini Sauté

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

Directions

1. 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. 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. 3

   Cut artichoke in half vertically. Place artichoke halves in lemon water. Repeat with remaining artichokes.

4. 4

   Set aside.

5. 5

   Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat.

6. 6

   Add onions; cook for 3 minutes or until onions begin to brown, stirring occasionally. Remove onions from pan, and set aside.

7. 7

   Add remaining 1 1/2 teaspoons butter and oil to pan, stirring until butter melts.

8. 8

   Add shallots, mushrooms, and garlic; sauté 1 1/2 minutes or until shallots are tender.

9. 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. 10

    Remove from heat; stir in remaining 1 1/2 teaspoons juice, parsley, salt, and pepper. Sprinkle with cheese.