1 T. olive oil

3 or 4 wild leeks, chopped

6 mushrooms, chopped

2 ounces white wine

2 ounces vegetable stock

1 ounce of lemon juice (optional)

1 cup or so of fiddleheads

3/4 cup or so of artichoke hearts

Parmesan cheese for garnish (optional)

 

In a large skillet heat olive oil until it shimmers. Add wild leeks and cook until softened, 3 or 4 minutes. Add the mushrooms and cook until they have thrown off their liquid, about 5 minutes. Add white wine and vegetable stock and heat through. Add fiddleheads and increase heat to medium-high. Cook until the fiddleheads are almost tender about 10 minutes. Add more vegetable stock if it is too dry. Add artichokes and cook until they are heated through and fiddleheads are completely cooked, about 5 minutes.  Garnish with shaved Parmesan cheese.