Sautéed Garlicky Artichokes

• 4 cups water
• 1/4 cup fresh lemon juice (about 2 lemons)
• 14 whole artichokes (about 6 1/2 pounds)
• 1 tablespoon olive oil
• 4 garlic cloves, sliced
• 3 cups thinly sliced portobello mushroom caps
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Combine the water and juice. Cut off stem of each artichoke to within 1 inch of base; discard stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half horizontally. Remove fuzzy thistle from bottom with a spoon. Cut each artichoke bottom into quarters; place artichoke quarters in lemon water. Drain.
2. Place artichoke quarters in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Add artichoke quarters and garlic; saute 2 minutes. Add mushrooms; cover and cook 2 minutes or until mushrooms are tender, stirring occasionally. Remove from heat, and stir in parsley, salt, and pepper.

water, lemon juice, artichokes, olive oil, garlic, portobello mushroom, flatleaf, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/sauted-garlicky-artichokes (may not work)