1/2 cup of olive oil + 1 tbs
1 can of quartered artichokes
4 cloves garlic, minced
4 tbs coarsely chopped fresh Italian parsley
Juice of one lemon
1/2 cup water
Salt and pepper
1/2 lb fresh shitake mushrooms, stems removed and sliced
1/4 lb mixed baby greens
A chunk of Parmesan cheese.
Lemon wedges

Heat 1/2 cup of the oil over medium high heat and add the artichokes and saute. Make sure you do not burn them. Lower heat if necessary. Saute until golden brown about 10 minutes.
Add half the garlic and saute for another few minutes. Add the lemon juice and water and deglaze the pan by stirring to loosen any browned bits. Reduce the ehat to low, over and braise the artichokes until the bases are tender when pierced with a sharp knife, about 5 minutes. Remove the artichokes from the pan with a slotted spoon, set aside and keep warm.

Raise the heat to high and boil the braising liquid until reduced by half about 3-5 minutes. Remove from the heat and set aside.

In another pan over midum love heat, warm the remaining olive oil. Add the mushrooms, the remaining garlic, parsley and basil. Saute, stirring occasionally, until tender, 6-8 minutes. Remove from heat.

Put the mixed greens in a bowl, top with the warm artichokes and mushrooms. Use a vegetable peeler to shave Parmesan cheese over the top. Serve with lemon wedges.