Ingredients:

• Pound whole white medium size mushrooms
• 1 Cup of cooked fresh artichoke hearts (or well drained organic canned artichoke hearts)
• 1 Tablespoon of finely chopped garlic
• 2 Tablespoons of Organic Cold Pressed Olive Oil
• 2 Tablespoons of Unpasteurized Soy Sauce like Nama Shou is best
• 1/4 to 1/2 Cup Chinese Parsley, also called Cilantro, of Coarsely chopped leaves and tender stems .
• Salt and Pepper to taste

Directions:

1. Clean mushrooms. This dish is so good when you cut the mushrooms in quarters instead of slicing them.
2. In a wok or frying pan, add the 2 TBS of olive oil and heat on medium so the oil does not smoke. You lose all the benefit of the olive oil, when you take the temperature too high.
3. Add 1 TBS of your finely chopped garlic to the oil for just two or three minutes so the garlic is infused with the oil.
4. Then add the mushrooms and sauté for 3 or 4 minutes.
5. Then, add 1 Cup of cooked fresh artichoke hearts and continue to cook for 3 more minutes.
6. Add 2 TBS of Soy Sauce, mix well and cook for one more minute.
7. Take wok or frying pan off the heat. Let rest for a few minutes and then add Chinese parsley/cilantro.

Stir well and serve. chopped ) a little sea salt – And ADD cooked artichokes – artichoke hearts – It is good for the liver, the lungs, the pancreas.