2 medium California artichokes
2 to 3 T olive oil
2 cups sliced mushrooms
¼ cup dry white wine
¼ cup thinly sliced green onions
1 tsp. dried basil, crushed
Salt
8 ounces mostaccioli, cooked, drained and hot
Parmesan cheese, freshly grated
Cracked black pepper

Preparation

Cut off thorns and discard lower leaves of the artichokes. Bend back the outer leaves of the artichokes until they snap off easily near the base. The edible portion should remain on the artichoke. Continue to snap off and discard dark green leaves until the central core of pale green is reached. Cut off the top 2 inches of the artichoke, discard. Trim stem to 1 inch or less. Trim the outer dark green layer from the artichoke bottom. Remove fuzzy center; discard. Cut hearts into thin wedges. Place in acidulated water- add 1 T vinegar or lemon juice per quart of water.

Heat oil in large skillet over medium heat. Add artichoke wedges and mushrooms; cook 2 minutes. Add wine, green onions and basil; simmer, covered, about 5 minutes or until liquid has evaporated and artichokes are tender. Add salt to taste. Serve over hot pasta. Top with Parmesan cheese and cracked pepper if desired.

The above recipe is taken from The California Artichoke Cookbook by the California Artichoke Advisory Board. For more information on artichoke preparation and recipes please visit the California Artichoke Advisory Board on the web at: www.artichokes.org

Growers Express

Growers Express Recipes

Pasta with Sautéed Artichokes

Preparation

Growers in the News

About Growers Express

Our Family of Brands