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MUSHROOMS:
SAUTEED PORTOBELLO CAPS WITH GRILLED ARTICHOKES

2 baby artichokes
2 small Portobello mushroom caps, stems and gills removed

Olive oil, as needed
Salt and pepper to taste


Cut the top quarter off the artichokes and remove all of the outer leaves.

Peel the stem and cut it, leaving about an inch or so.

Coat them with olive oil and then add salt and pepper.

Grill them making quarter turns to sear each side.

Sauté the mushroom caps in olive oil. 

Season with salt and pepper.

Place one artichoke on each of the three caps and drizzle with your favorite vinaigrette.
 

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