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Author Notes: I spent the past weekend in Ojai, California, where spring is most definitely in the air. Ojai is home to many citrus orchards, and the aroma of orange blossoms is everywhere you turn. Walnuts, lavender, tangerines, and lemons are among the other plants that grow beautifully in Ojai. We found some lovely baby artichokes, fresh garlic, king trumpet mushrooms, and walnut oil at the Ojai farmer's market and the result is this dish. Feel free to add more butter or cream if you'd like, or sub white wine for the sherry. A showering of fresh herbs and a little pancetta probably wouldn't be out of place either. —clintonhillbilly
- 12 baby artichokes
- 1 shallot, chopped
- 4 tablespoons garlic, chopped
- 1 tablespoon olive oil
- 1 cup vegetable or chicken broth
- juice of one lemon
- 1 tablespoon heavy cream
- salt and pepper
- 8 king trumpet mushrooms
- Prepare your vegetables: Finely chop the shallot and garlic, and slice your king trumpet mushrooms into quarter-inch thick rounds, leaving the caps intact. Trim your artichokes by peeling off the first layer or two of leaves and slicing off a cross section from the top to eliminate the points of the leaves.
- Heat butter in a medium or large pan. Add shallots, garlic and mushrooms and cook over medium heat for a few minutes until softened and cooked through. Add more butter or olive oil if needed.
- Add sherry to deglaze pan.
- Serve over grains of your choice. We had leftover kasha varnishkes (buckwheat groats and farfalle) and that worked nicely.