Potato, Artichoke & Mushroom Saute

Please, if you picked up the momma or daddy artichokes, put them down and back away, this recipe is only good with “baby artichokes”. If you will notice, this is now 3, count them, 3 days in a row I am posting a recipe that does not include sugar. What is wrong with me???? Maybe it is the new different color I had put on my nails yesterday.

As I am writing this with blue fingernail polish, yes, you heard me correctly, blue, actually Easter Egg blue, it has dawned on me that both you and I need to get out of our comfort zones and have something on the Easter Table next week besides, ham, baked beans, potato salad, deviled eggs and coconut cake for dessert. Let’s surprise our friends and family with some new dishes, served with love, with fingernails that have blue, green or yellow polish, which goes lovely with the dyed Easter eggs. This again, comes from the Food & Wine book. Randy told me that since he had to pay $29.99 for this recipe book, I had better use it quite a bit. So get ready, you are going to see some new fancy recipes for awhile, or at least until he forgets about me insisting on keeping it. I only have 30 days to try it for free, and since I cannot cook all the ones that sound amazing in 30 days, I told him I just had to keep it. This truly does sound delis and I am making it for Easter.

Since it won’t be Easter dinner without deviled eggs, go ahead and serve them alongside this dish and tell them that the Devil Egged You Do It!

3 medium red potatoes (about 1/2 pound) Sliced about 1/4″ thick


1 large can artichoke hearts, drained

1/2 lemon

4 tables unsalted butter

1/4 cup white dry wine

1/2 pound shitake mushrooms, stems discarded and caps quartered

1 medium shallot, minced (or white onion, if you cannot make yourself buy a shallot)

1 oz aged hard goat cheese, such as Gouda or Etude (I am going to be honest here, I have never heard of Etude, so will be using Gouda)

In a small saucepan, cover the potatoes with water. Add a large pinch of salt and bring to a boil. Simmer the potatoes until they are tender. Drain and cool.

Take the drained artichoke hearts and squeeze the lemon over them.

In a small skillet, melt 1 tables of the butter. Add artichokes to the skillet and cook a few minutes, stirring a few times. About 2 minutes. Add the white wine and bring to a boil.

Set aside. In a large skillet, melt 1 tables butter and add the mushrooms and season with salt. Cover and cook over medium heat, stirring occasionally until the mushrooms are browned and tender, about 4 min. Push the mushrooms to one side of the skillet and add the remaining 2 tables butter. Add the minced shallot (or onion) and cook until softened. Add potatoes, season with salt and turn to coat them with the butter. Cook until the potatoes are golden brown, (about 2 min per side) Gently fold in the mushrooms along with the artichokes and season with salt and pepper. Garnish with shaved cheese and serve.

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