Fry the artichoke pieces in the same pan that the mushrooms were cooked in for a minute or two, until lightly browned.

Drain the artichoke pieces.

Add artichoke pieces and stir to mix well.

Cover and cook over gentle heat until artichoke pieces are tender and most of the liquid has been absorbed.

Remove the pan from the oven, and sprinkle the artichoke pieces evenly over the top.

Quail took the second round, too, this time in the creamy risotto with slightly undercooked artichoke pieces (not the Italian way).

Drain artichoke pieces.

Turn artichoke pieces over, cover and continue cooking until just barely tender, about 10 minutes more.

Dry the artichoke pieces on a paper towel, add them to the saucepan and saute, stirring, another two to three minutes.