Stir-fry Artichokes

Ingredients:

• 12 to 16 California baby artichokes, trimmed to edible stage
• 2 tablespoons vegetable oil
• 1 cup fresh pea pods - or thawed frozen
• 1/4 cup dried black mushrooms, rehydrated in hot water, drained and sliced
• 1/4 cup chicken broth
• 1 teaspoon cornstarch
• 1 tablespoon EACH dry sherry and soy sauce
• 1/2 teaspoon minced ginger root
• Salt

Preparation: Bend back the outer green leaves and snap them off at the base. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow. Using a stainless steel knife to minimize discoloration, cut the top cone of leaves at the point where the yellow color meets the green. (Green will be fibrous.) Cut the stem level with the base and trim any remaining green from the base of the artichoke.

Cook artichokes in boiling salted water about 10 minutes or until just tender with a hint of crunch. Drain and cool - halve artichokes. Add oil to hot skillet; stir-fry artichokes, pea pods and mushrooms 1 minute. Add chicken broth and simmer, covered, about 1 minute or until vegetables are tender.

Combine cornstarch with sherry, soy sauce and ginger root. Add to vegetables. Cook and stir until clear. Salt to taste. Makes 4 servings.