Ingredients

• 4-5 artichoke hearts, halved
• 8 small white mushrooms, halved
• 3-4 florets of cauliflower, quartered
• 1 shallot (or small onion), thinly sliced
• 1 small stalk of celery, julienned
• 1 T. olive oil

• 1 glass white wine
• juice from one lemon
• 2-3 cloves of garlic, smashed
• salt and cracked pepper
• 1 T. coriander seeds

Directions

1. Heat oil in large pot.
2. Add shallot and saute until golden.
3. Add celery and saute.
4. Add white wine, lemon juice, garlic, salt, pepper and coriander.
5. Bring to a boil.
6. Add cauliflower and cook 5-8 min.
7. Remove to a plate.
8. Add mushrooms and cook 5 min.; remove to a plate.
9. Add artichoke hearts and heat (if from a jar), 3 min.; remove to a plate.
10. Reduce sauce if needed over high heat, then pour over vegetables.
11. Cool and refrigerate to serve chilled.