Weight & Wellness

Capered Mushrooms and Artichoke Hearts




This is one of my favorite vegetable recipes.  If you buy pre-sliced mushrooms, it goes together in a flash.  It is good served hot or at room temperature, it is wonderful as a filling for an omelet and it is utterly irresistible when spread in a pan, covered with cheese and broiled until crisp. 




24 - 32 oz. mushrooms, sliced

2 packages frozed artichoke hearts - they are ususally 12 oz.

8 - 12 cloves garlic, very thinly sliced (use the greater amount if you love love garlic - it's good for you, you know!)

3 Tbl. capers

extra virgin olive oil

black pepper

(a few pinches hot pepper flakes)


Saute mushrooms in the extra virgin olive oil in a large frying pan (I use a 12 inch cast iron pan), in two or three batches depending on the size of your pan.  Don't overcrowd the pan and do let the mushrooms brown a bit.  Add more oil as needed.


Remove each batch of mushrooms to a plate and when all are done, add more oil to the pan and add the garlic and hot pepper flakes, if using.  Let the garlic color (this should happen very quickly) and dump in the artichoke hearts, stir around until they are heated through, return the mushrooms to the pan, sprinkle with the capers, grate lots of black on top and stir until everything is hot.




note:  this dish really does taste best if cooked in a very hot cast iron pan.