SERVES 4
A SLOW BRAISE RENDERS baby artichokes soft, tender, and succulent. Cooking them in white wine and vinegar preserves their bright color and adds mouthwatering acidity. Cooking the mushrooms in the same pan with the other vegetables creates a flavor that is so much greater than the sum of the parts. This dish can be enjoyed warm or at room temperature.
5 tablespoons olive oil
¾ pound oyster mushrooms, separated into petals
Salt and pepper
12 baby artichokes, trimmed, halved lengthwise, and submerged in lemon water
8 cipollini onions
8 small carrots
2 teaspoons coriander seeds
1 bay leaf
2 cups dry white wine
¼ cup white wine vinegar
Heat 2 tablespoons of the oil in a large skillet over high heat. Brown the mushrooms with salt and pepper, about 5 minutes. Transfer to a bowl.
Heat the remaining 3 tablespoons oil in the same skillet over medium-high heat. Add the artichokes flat-side down, onions, carrots, salt, and pepper and cook until the artichokes are lightly browned, about 6 minutes. Add the coriander seeds, bay leaf, wine, and vinegar, bring to a simmer, and reduce for about 2 minutes. Add about 1 cup water to almost cover the vegetables. Simmer until the vegetables are just tender, about 12 minutes. Return the cooked mushrooms to the skillet and heat through.