Artichoke, Chanterelle, and Cipollini Sauté

Photo: Jan Smith

March marks the beginning of peak season for artichokes. The smaller the artichoke, the more tender its texture.

Yield: 6 servings (serving size: about 1 cup artichoke mixture and 1 tablespoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 30%
  • Fat: 6.4g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 9.5g
  • Carbohydrate: 24.8g
  • Fiber: 8.7g
  • Cholesterol: 10mg
  • Iron: 2.6mg
  • Sodium: 481mg
  • Calcium: 184mg


  • 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


  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. 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.
  2. 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.
  3. 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.
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