Braised Shiitakes & Artichoke Hearts
Mushrooms, potatoes, and artichokes seem to have a natural affinity for one another. Their earthy flavors complement each other while the sprightly taste of lemon gives the dish a boost.
  • 1/2 cup dried shiitake mushrooms
  • 1-1/4 cups boiling water
  • 1 tablespoon olive oil
  • 5 cloves garlic, minced
  • 1 pound fresh shiitake mushrooms, stems removed and caps quartered
  • 1 pound small red potatoes, quartered
  • 1 package (9 ounces) frozen artichoke hearts
  • 1-1/2 teaspoons grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon tarragon

1. In a small bowl, combine the dried mushrooms and boiling water. Let stand 20 minutes until softened. With your fingers, lift the mushrooms out of their soaking liquid. Rinse and coarsely chop. Strain soaking liquid through a fine-mesh sieve lined with paper towel; set aside.

2. In a large skillet, heat oil over low heat. Add garlic and cook, stirring frequently, for two minutes or until soft. Add fresh and dried mushrooms, cook five minutes or until fresh mushrooms begin to soften.

3. Stir in potatoes, artichokes, lemon zest, lemon juice, salt, tarragon, and reserved mushroom soaking liquid and bring to a boil. Reduce to a simmer, cover and cook 25 minutes until potatoes and artichokes are tender.

Nutritional Information
Per serving: 273 calories, 3.9g total fat, 0.6g saturated fat, 2.6g monounsaturated fat, 0.4g polyunsaturated fat, 9.5g dietary fiber, 9g protein, 54g carbohydrate, 0mg cholesterol, 676mg sodium.
Good source of: copper, fiber, folate, magnesium, niacin, pantothenic acid, potassium, riboflavin, selenium, thiamin, vitamin B6, vitamin C, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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