Artichoke, Chanterelle, and Cipollini Sauté

Artichoke, Chanterelle, and Cipollini Sauté Recipe
Photo: Jan Smith
March marks the beginning of peak season for artichokes. The smaller the artichoke, the more tender its texture.


6 servings (serving size: about 1 cup artichoke mixture and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 190
Caloriesfromfat 30 %
Fat 6.4 g
Satfat 2.8 g
Monofat 2.8 g
Polyfat 0.5 g
Protein 9.5 g
Carbohydrate 24.8 g
Fiber 8.7 g
Cholesterol 10 mg
Iron 2.6 mg
Sodium 481 mg
Calcium 184 mg


3 cups water
2 1/2 tablespoons fresh lemon juice, divided
2 pounds 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 peas
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 tablespoons (1 1/2 ounces) shredded Parmesan cheese


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. Trim about 1/4 inch from top of artichoke. Cut off stem of artichoke to within 1/4 inch of base; peel stem. Cut artichoke in half vertically. Place artichoke halves in lemon water. Repeat with remaining artichokes. Set aside.

Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add onions; cook for 3 minutes or until onions begin to brown, stirring occasionally. Remove onions from pan, and set aside.

Add remaining 1 1/2 teaspoons butter and oil to pan, stirring until butter melts. Add shallots, mushrooms, and garlic; sauté 1 1/2 minutes or until shallots are tender. 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. Remove from heat; stir in remaining 1 1/2 teaspoons juice, parsley, salt, and pepper. Sprinkle with cheese.

Katherine Cobbs,

Cooking Light

March 2006
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