Artichoke And Wild Mushroom Stir-Fry Recipe
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Ingredients : Artichoke And Wild Mushroom Stir-Fry Recipe
3 medium california artichokes
lemon juice
nonstick cooking spray
1 cup sliced shiitake mushrooms -or white mushrooms
1/2 cup chopped onion
1 garlic clove, minced
3 tbsp dry white wine -or water
3 tbsp chicken broth
2 tbsp chopped fresh basil
salt, to taste
black pepper, to taste
1. Bend back outer petals of artichokes until they snap off easily near
base. Edible portion of petals should remain on artichoke bottoms. Continue
to snap off and discard thick petals until central core of pale green
petals is reached. Cut off stems and top 2 inches of artichokes; discard.
Trim outer dark green layer from artichoke bottoms. Cut artichokes into
quarters lengthwise. Cut out center petals and fuzzy center. Slice 1/2-inch
thick lengthwise. Dip or rub all surfaces with lemon juice.
2. Coat medium saucepan with nonstick cooking spray. Over medium-high heat,
saute artichokes, mushrooms, onion and garlic 3 minutes. Stir in wine,
broth, basil, salt and pepper. Cook, stirring, about 10 minutes, until
artichokes are tender.
Makes 4 servings. Preparation time: 20 minutes. Cooking time: 15 minutes.
Per serving: About 78 cal, 4 g pro, 16 g car, 1 g fat, 12% cal from fat, 0
mg chol, 295 mg sod, 2 g fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00
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