Artichoke, Chanterelle, And Cipollini Sauté - cooking recipe

Ingredients

3 cups water
2 1/2 tablespoons fresh lemon juice, divided
2 lbs baby artichokes
1 tablespoon butter, divided
1 (10 ounce) bag cipollini onions, peeled and halved (about 2 cups)
1 tablespoon olive oil
2 1/2 tablespoons finely chopped shallots
2 1/2 ounces fresh chanterelle mushrooms, halved
2 garlic cloves, minced
1/2 cup dry white wine
1 cup sugar snap pea
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
6 tablespoons shredded parmesan cheese

Preparation

Combine water and 2 tablespoons juice. Working with one artichoke at a time, bend back outer green leaves of artichokes, snapping at base, until reaching light green leaves.
Trim about 1/4 inch from top of artichoke. Cut off stem of artichoke to within 1/4 inch of base; peel stem.
Cut artichoke in half vertically. Place artichoke halves in lemon water. Repeat with remaining artichokes.
Set aside.
Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat.
Add onions; cook for 3 minutes or until onions begin to brown, stirring occasionally. Remove onions from pan, and set aside.
Add remaining 1 1/2 teaspoons butter and oil to pan, stirring until butter melts.
Add shallots, mushrooms, and garlic; saute 1 1/2 minutes or until shallots are tender.
Add onions and wine; cook for 3 minutes or until wine almost evaporates. Drain artichokes. Stir artichokes and peas into onion mixture; cook 3 minutes or until artichokes are tender.
Remove from heat; stir in remaining 1 1/2 teaspoons juice, parsley, salt, and pepper. Sprinkle with cheese.