Tuesday, January 26, 2010

Artichoke Heart and Mushroom Sautee

 It is wonderful in pasta or just as a tasty side.

1/4 of a white onion minced fine
5-6 sliced baby portabella mushrooms
2 cloves of garlic, minced
1/4 cup dry white wine
1 can of artichoke hearts packed in water
1 teaspoon lemon juice
1/2 tsp dried basil
1-2 tbsp capers

-heat large sautee pan with 1 tablespoon olive oil over medium heat
-mince onion very fine and add to pan, stir to coat in olive oil
-once onions are soft and see through add sliced mushrooms
-cook mushrooms until tender
-add minced garlic and sautee until golden
-slice artichoke hearts in half down the middle
-add white wine, artichoke hearts, lemon juice, and basil to pan
-stir and let liquid in pan reduce
-add capers and take off heat

Servings 2
per serving: 125 calories