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   Ingredients :
10 artichoke hearts, trimmed and halved lengthwise
½ cup plus j1 tbs extra virgin olive oil
4 garlic cloves, minced
2 tbs of coarsely chopped fresh basil
Juice of one lemon
4 tbs of coarsely chopped fresh parsely
½ cup of water
½ lb of fresh shitake or Portobello mushrooms, stems removed and sliced
¼ lb Parmesan cheese in curls
Lemon wedges


Heat olive oil in a pan and place artichokes in a single layer. Heat over medium high heat. Sauté, turning occasionally, regulating the heat so that artichokes do not burn, and turn golden brown, about 10 minutes.

Add half the garlic, parsley and basil and sauté for several seconds until aroma of garlic is released. Deglaze the pan by adding the lemon juice and water, stirring to loosen browned bits stuck to the pan. Reduce heat to low, cover and braise the artichokes until bases are tender. Remove artichokes from the pan and set aside. Keep warm.

Raise heat to high and boil the braising liquid until reduced, 3 to 5 minutes. Remove and set aside. In another pan, warm the remaining olive oil and sauté the mushrooms, the remaining garlic , parsley and basil, stirring occasionally until tender. Remove from heat.

Place mixed greens in a large salad bowl. Top with the warm artichokes and mushrooms.

Drizzle with olive oil, just a little and the reserved braising liquid (optional).

Shave cheese curls over the top. Serve with lemon wedges.
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