• Artichoke And Mushroom Salad

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    • 3 Tbsp. fresh lemon juice
    • 10 x baby artichokes
    • 1/2 c. dry white wine
    • 1/2 c. dive oil
    • 3/4 c. chicken stock or possibly water
    • 4 clv garlic halved
    • 3 Tbsp. minced fresh parsley
    • 2 Tbsp. minced fresh mint plus fresh mint leaves for garnish
    • 1 tsp coriander seeds lightly crushed
    • 1/4 tsp black peppercorns coarsely grnd
    • 1 lb small white or possibly brown mushrooms quartered
    • 1 x salt and freshly grnd pepper to taste


    1. Fill a large bowl with water and stir in lemon juice.
    2. Cut off stem and about 1/2 inch from tip of each artichoke.
    3. Peel away about 2 layers of leaves till artichokes are pale green.
    4. Cut artichokes into quarters lengthwise and add in artichokes to bowl of lemon water to prevent discolouration.
    5. In a large saucepan combine wine extra virgin olive oil stock or possibly water garlic parsley minced mint coriander and peppercorns and bring to a boil.
    6. Drain artichokes add in to pan cover and simmer for 15 min.
    7. Add in mushrooms and simmer another 10 min.
    8. Let cold and add in salt and pepper.
    9. Put in a shallow bowl and sprinkle with mint leaves.
    10. Serve at room temperature.

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