Sally likes baby artichokes best, but mature ones give a large yield in less time. Serve the artichokes warm or at room temperature.
4 cups water
1/4 cup fresh lemon juice (about 2 lemons)
14 whole artichokes (about 6 1/2 pounds)
1 tablespoon olive oil
4 garlic cloves, sliced
3 cups thinly sliced portobello mushroom caps
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Combine the water and juice. Cut off stem of each artichoke to within 1 inch of base; discard stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half horizontally. Remove fuzzy thistle from bottom with a spoon. Cut each artichoke bottom into quarters; place artichoke quarters in lemon water. Drain.
Place artichoke quarters in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add artichoke quarters and garlic; sauté 2 minutes. Add mushrooms; cover and cook 2 minutes or until mushrooms are tender, stirring occasionally. Remove from heat, and stir in parsley, salt, and pepper.