Bon Appetit/June 2002

Asparagus, Artichoke, and Shiitake Mushroom Saute
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 lemon, halved 6 baby artichokes 1 pound asparagus, trimmed, cut into 2-inch pieces
3 tablespoons extra-virgin olive oil 8 ounces shiitake mushrooms, stemmed, caps sliced 3/4 cup chicken stock or canned low-salt chicken broth
2 tablespoons (1/4 stick) butter



1 Fill large bowl with cold water. Spueeze in juice from lemon halves; add lemon halves. Cut stem and top quarter from 1 artichoke. Blend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut artichoke lengthwise into quarters. Using point of small knife, remove any purple-tipped leaves from center of artichoke. Place artichoke in lemon water. Repeat with remaining artichokes.
2 Cook asparagus in large pot of boiling salted water until almost tender, about 3 minutes. Using 4-inch-diameter strainer, transfer asparagus to bowl of ice water to cool. Drain well. Return water in pot to boil. Add 1 tablespoon oil. Drain artichokes; add to boiling water and cook until almost tender, about 5 minutes. Drain.
3 Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and saute until tender, about 6 minutes. Add artichokes and saute until tender and golden, about 2 minutes. Add asparagus and stock; simmer 1 minute. Add butter; stir just until melted. Season to taste with salt and pepper.

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