1 lb baby portobello mushrooms (quartered)
1 can artichokes (can add extra if you like)
1 tsp tarragon (fresh or dried)
1 lemon (juiced)
1 tbs olive oil
salt and pepper to taste
1) Saute mushrooms and oil until soft.
2) Add artichokes, tarragon and lemon juice. Any salt and pepper to taste. Serve.