Twitterpated Babies

• 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

1. 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.
2. 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.
3. Add sherry to deglaze pan.
4. Serve over grains of your choice. We had leftover kasha varnishkes (buckwheat groats and farfalle) and that worked nicely.

artichokes, shallot, garlic, olive oil, vegetable, lemon, heavy cream, salt, mushrooms

Taken from food52.com/recipes/16879-twitterpated-babies (may not work)