Instructions: Fill a large bowl with water and stir in lemon juice.

Cut off stem and about 1/2 inch from tip of each artichoke.

Peel away about 2 layers of leaves until artichokes are pale green.

Cut artichokes into quarters lengthwise and add artichokes to bowl of lemon water to prevent discolouration.

In a large saucepan combine wine olive oil stock or water garlic parsley chopped mint coriander and peppercorns and bring to a boil.

Drain artichokes add to pan cover and simmer for 15 minutes.

Add mushrooms and simmer another 10 minutes.

Let cool and add salt and pepper.

Put in a shallow bowl and sprinkle with mint leaves.

Serve at room temperature.

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