Artichoke, Chanterelle, And Cipollini Sauté

• 3 cups water
• 2 1/2 tablespoons fresh lemon juice, divided
• 2 lbs baby artichokes
• 1 tablespoon butter, divided
• 1 (10 ounce) bag cipollini onions, peeled and halved (about 2 cups)
• 1 tablespoon olive oil
• 2 1/2 tablespoons finely chopped shallots
• 2 1/2 ounces fresh chanterelle mushrooms, halved
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup sugar snap pea
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 6 tablespoons shredded parmesan cheese

1. Combine water and 2 tablespoons juice. Working with one artichoke at a time, bend back outer green leaves of artichokes, snapping at base, until reaching light green leaves.
2. Trim about 1/4 inch from top of artichoke. Cut off stem of artichoke to within 1/4 inch of base; peel stem.
3. Cut artichoke in half vertically. Place artichoke halves in lemon water. Repeat with remaining artichokes.
4. Set aside.
5. Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat.
6. Add onions; cook for 3 minutes or until onions begin to brown, stirring occasionally. Remove onions from pan, and set aside.
7. Add remaining 1 1/2 teaspoons butter and oil to pan, stirring until butter melts.
8. Add shallots, mushrooms, and garlic; saute 1 1/2 minutes or until shallots are tender.
9. Add onions and wine; cook for 3 minutes or until wine almost evaporates. Drain artichokes. Stir artichokes and peas into onion mixture; cook 3 minutes or until artichokes are tender.
10. Remove from heat; stir in remaining 1 1/2 teaspoons juice, parsley, salt, and pepper. Sprinkle with cheese.

water, lemon juice, artichokes, butter, cipollini onions, olive oil, shallots, chanterelle mushrooms, garlic, white wine, sugar snap pea, parsley, salt, fresh ground black pepper, parmesan cheese

Taken from www.food.com/recipe/artichoke-chanterelle-and-cipollini-saut-316538 (may not work)