73. Artichoke, Potato and Mushroom Hash

INGREDIENTS
2 lemons, juiced
8 baby artichokes
2 medium potates, cut into 1-inch cubes
2 tbsp butter
2 tbsp olive oil
1/2 onion, finely chopped
2 cups sliced button mushrooms
2 garlic cloves, finely chopped
1/4 cup fresh parsley
1 tbsp. capers (optional)

DIRECTIONS
1. Fill a large bowl with cold water, add lemon juice' set aside. Snap off the outer leaves of the artichokes until reaching the pale yellow leaves.  Using a small knife, cut off the stem and any dark leaves.  Cut off the top; place artichokes in bowl; set aside.
2. Place potatoes in a large pot and cover with water.  Place over high heat and bring to boiling; cook 2 to 4 minutes.  Drain, set aside.
3. In the same pot bring 4 cups salted water to boiling.  Drain artichokes and add to pot.  Cook 15 minutes or until the stem and end is fork-tender.  Drain; let cool slightly.  Cut into quarters.
4. In a large skillet heat butter and oil over medium-high heat.  Add onion; saute 5 minutes.  Add mushrooms; saute 5 minuts.  Add potatoes, garlic, and artichokes; saute 5 minutes.  Season with salt and pepper to taste, sprinkle with parsley and capers and serve.