Sauté of Artichokes, Mushrooms and Garlic


You can use any dried mushroom, but porcini will give the deepest flavour.


10 g (about ⅓ cup) dried porcini mushrooms

1 cup boiling water

12 small prepared artichokes

3 Tbsp olive oil

1 shallot, finely chopped

1 large thyme sprig

1/2 cup dry white wine

3 garlic cloves, thinly sliced

sea salt, fresh ground pepper

1/2 cup garlic chives, cut in ½ inch pieces

2 Tbsp unsalted butter

freshly grated Parmesan cheese

Serves 4


Place mushrooms in a bowl and pour the boiling water over. Leave to soak for 30 minutes.

Meanwhile, drain the artichokes, pat dry and cut into quarters, or eighths, lengthwise.

Carefully remove the mushrooms from the liquid, squeeze dry and chop coarsely. Strain the soaking liquid through a fine sieve, discarding the dirt. Set both aside.

Heat oil in a frying pan over medium heat. Add the artichokes, chopped shallot and thyme. Cook, stirring occasionally, for 5 minutes until they are golden.

Pour the wine into the pan and deglaze by scraping up the browned bits from the bottom. Add the mushrooms, the soaking liquid and garlic. Season well with salt and pepper and bring to a boil. Lower heat to a simmer, cover and cook for 5 minutes.

Uncover, add the garlic chives and continue to cook until the artichokes are tender. Remove the thyme sprig. Stir in the butter.

Serve over polenta or pasta and pass the grated Parmesan.

Source: LCBO magazine Spring 2010