---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian
       Yield: 4 servings
       3 ea Artichokes
       1 ea Sm Onion, sliced
       2 T  Olive oil
     1/2 t  Tarragon, dried, crushed
     1/4 c  Water
       1 c  Mushrooms, sliced
       1 x  Lemon juice
       1 ea Cl Garlic, minced
       1 t  Sugar
     1/4 c  White wine, dry
       1 x  Salt and pepper to taste
       1 ea Tomato, seeded and chopped
       Bend back outer pedals of artichokes until they snap off easily
   near base. Edible portion of pedals should remain on artichoke
   hearts. Continue to snap off and discard pedals until central core of
   pale green pedals is reached.
       Cut off stems and top 2 inches of artichokes; discard. trim outer
   dark green layer from artichoke bottoms. Cut artichokes in half
       Cut out center pedals and fuzzy centers.
       Cut each half in fourths lengthwise. Dip or rub all surfaces with
   lemon juice.
       Saute onion and garlic in olive oil; stir in prepared artichokes,
   sugar, and terragon. Add wine and water and cook until  artichokes are
   tender; salt and pepper to taste. Stir in mushrooms and cook until
   mushrooms are tender. Stir in tomato; cook until tomato is thoroughly
   heated. Upl by Dr. Jim Culveyhouse 73330,2525