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Asparagus, Artichoke and Shiitake Mushroom Saute

Spring is here, which means asparagus and artichokes are in season! Here's a perfectly light appetizer or side dish to start off a Passover seder dinner. To make this recipe vegan, or non-diary, just replace the butter with olive oil.

Fill a large bowl with cold water. Squeeze out lemon juice into the bowl, then throw in the halves. Put large pot of salted water up to boil.

Cut stem and top 1/4 from one artichoke. Bend back the dark green outer leaves and snap of at base of artichoke until only plae green and yellow leaves remain. Cut artichoke into quarters (lengthwise). Using point of a small knife, remove any purple tipped leaves from center of artichoke. Soak artichoke in lemon water. Repeat process with all other artichokes.

Cook asparagus in boiling water until almost tender (about 3 minutes). Transfer asparagus (using 4 inch strainer) to bowl of ice water to cool. Drain well. Return water in pot to boil Add 1 tbsp. oil. Drain artichokes, add to boiling water and cook until almost tender (about 5 minutes). Drain.

Heat remaining 2 tbsp. oil in heavy large skillet over medium-high heat. Saute mushrooms until tender (about 6 minutes). Add artichokes and saute until tender and golden, about 2 minutes. Add asparagus and stock, simmer 1 minute. Add butter, stir until melted. Season to taste with salt and pepper.

Jewish-Themed Party Invitations, Paper Goods & Party Supplies for Passover & Other Jewish Holidays

Ingredients

1 lemon, cut in half
6 baby artichokes
1 lb asparagus, ends trimmed, cut into 2 inch pieces
3 tbsp. extra virgin olive oil
8 oz. shiitake mushrooms, stemmed, caps sliced
3/4 c. chicken broth (or no-chicken broth)
2 tbsp butter

Makes 4-6 servings.

Matzah Plate

Free your inner artist and celebrate Passover like a King! Want to make some outstandingly creative, Decorative Seder Plates & Passover Ritual Items made by American & Israeli artists part of your seder?

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