artichoke and mushroom salad
3 tablespoons fresh lemon juice
10 baby artichokes
1/2 cup dry white wine
1/2cup dive oil
3/4 cup chicken stock or water
4 cloves garlic halved
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint plus fresh mint leaves for garnish
1 teaspoon coriander seeds lightly crushed
1/4 teaspoon black peppercorns coarsely ground
1 pound small white or brown mushrooms quartered
salt and freshly ground pepper to taste
Fill a large bowl with water and stir in lemon juice.
Cut off stem and about 1/2 inch from tip of each artichoke.
Peel away about 2 layers of leaves until artichokes are pale green.
Cut artichokes into quarters lengthwise and add artichokes to bowl of lemon water to prevent discolouration.
In a large saucepan combine wine olive oil stock or water garlic parsley chopped mint coriander and peppercorns and bring to a boil.
Drain artichokes add to pan cover and simmer for 15 minutes.
Add mushrooms and simmer another 10 minutes.
Let cool and add salt and pepper.
Put in a shallow bowl and sprinkle with mint leaves.
Serve at room temperature.