Italian Vegetable Trio
1 pound asparagus, trimmed and cut 2"
4 large artichokes
1/2 pound portobello or shitake mushrooms -- cut large matchstick
1 clove garlic, minced
1 large shallot, minced
juice of 1/2 lemon
1 teaspoon light margarine
oregano, basil and pepper to taste
Steam or parboil asparagus and artichokes until fork tender. Rinse
asparagus in cold water and set aside. Cool Artichokes and remove
all outer leaves (a treat for you) and choke. Cut artichoke hearts
into match sticks and set aside.
If using frozen artichoke hearts cook according to directions, cool
and cut into quarters. Saute garlic, shallot and mushroom in
non-stick pan sprayed with cooking spray. When mushroom begins to
get tender add artichoke and asparagus. Add herbs and remove from
heat and add margarine, lemon and pepper. Mix until well coated and
This dish will hold very well.