Champignons, Artichauts Provençale Recipe

Clean the mushrooms by wiping them with a damp cloth or paper towel. Trim ends and slice larger mushrooms into quarters; leave small ones halved.

Drain artichoke hearts if very wet; pat lightly and quarter any large pieces so they are roughly the size of the mushrooms.

Peel and thinly slice shallots. Mince garlic. Chop parsley and strip thyme leaves from stems.

Sear mushrooms

Heat 2 tablespoons olive oil and the butter in a large sauté pan over medium-high heat until sizzling. Add mushrooms in a single layer (work in two batches if needed) and cook without stirring for 3 minutes until undersides brown. Stir and continue cooking another 3–4 minutes until mushrooms release liquid and then it evaporates and mushrooms brown. Season lightly with 1/2 tsp salt and 1/4 tsp pepper while cooking.

Sauté aromatics

Push mushrooms to the side, add remaining 2 tablespoons olive oil to the pan, then add sliced shallots. Sauté 2–3 minutes until softened. Add minced garlic and thyme leaves and cook 30 seconds until fragrant.

Add artichokes

Add the quartered artichoke hearts to the pan and cook 2–3 minutes, stirring gently, to heat through and allow some edges to caramelize.

If using, pour the white wine into the pan to deglaze, scraping up browned bits; simmer 1–2 minutes to reduce. If not using wine, add the stock instead and scrape the pan.

Stir in the tomato paste, lemon juice, capers (if using) and the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and red pepper flakes if using. Cook 1–2 minutes until flavors meld and sauce is slightly glossy. Taste and adjust seasoning.

If mixture seems dry, add an extra 1–2 tablespoons stock or oil to reach desired consistency.

Remove pan from heat and stir in chopped parsley and grated cheese if using. Let sit 1 minute so cheese melts and herbs release aroma.

Transfer to a serving dish and finish with a drizzle of olive oil and an extra grind of black pepper. Serve warm as a tapa, side dish, or tossed with pasta or crusty bread.