Sunday, March 27, 2005
12 ounces fresh Brussels sprouts
8 ounces button mushrooms halved
1-8 ounce tin prepared* artichoke hearts drained (save the liquid for soup base)
1 1/2 Tbls extra virgin olive oil
1 Tbls vegan soy spread
sea salt and fresh ground black pepper to taste
Slice off 1/4" of the base and remove outer leaves from each sprout. Pierce the end of the core with the tip of a knife - this helps ensure cooking through. Place sprouts in gently boiling, salted water for approximately 15 minutes, remove, dry and cool thoroughly. Best if done the night before and allowed to chill overnight in the refrigerator.
Heat oil and soy spread in a large pan over medium high heat. Add the Brussels sprouts, sauté until browned - about 15 minutes. Add mushrooms, artichoke hearts, salt and pepper. Cover and continue sauté for 20 minutes on low heat.
Most artichokes, which are difficult to cultivate, are grown in California and Louisiana, "why," you ask, visit The Garden's Gift
*If you are lucky enough to have fresh artichokes from your garden or grocer preparation is easily done, here's a step by step guide.