Instructions: Boil artichokes about 10 minutes, or until just tender with a hint of crunch.

Drain and cool. Cut in half.

Add oil to hot skillet. Stir-fry artichokes, snow or sugar snap peas and mushrooms for 1 minute. Add chicken broth and simmer, covered, about 1 minute or until vegetables are tender. Combine cornstarch with sherry, soy sauce and ginger. Add to vegetables. Cook and stir until liquid is clear. Salt to taste.

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