Fill a large bowl with cold water; add lemon juice; set aside. Snap off the outer leaves of the artichokes until reaching the pale yellow leaves. Using a small knife, cut off the stem and any dark leaves. Cut off the top; place artichokes in bowl; set aside.
Place potatoes in a large pot and cover with water. Place over high heat and bring to boiling; cook 3 to 4 minutes. Drain; set aside.
In the same pot bring 4 cups salted water to boiling. Drain artichokes and add to pot. Cook 15 minutes or until the stem end is fork-tender. Drain; let cool slightly. Cut into quarters.
In a large skillet heat butter and oil over medium-high heat. Add onion; saute 5 minutes. Add mushrooms; saute 5 minutes. Add potatoes, garlic and artichokes; saute 5 minutes. Season with salt and pepper to taste, sprinkle with parsley and (if desired) capers, and serve.
|Serving Size 1|
|Amount Per Serving|
|Calories 303||Calories from Fat 117|
|% Daily Value*|
|Total Fat 13g||20%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 42g||14%|
|Dietary Fiber 12g||49%|
|Vitamin A 226iu||5%|
|Vitamin C 31mg||51%|