Recipes Potato, Baby Artichoke and Mushroom Sauté Be the first to rate & review! Chef Daniel Patterson garnishes his comforting winter vegetable sauté—potato wedges, baby artichokes and mushrooms—with shavings of hard goat cheese. When he makes this at home, he puts the artichokes directly in the pan (here they’re rubbed with lemon so they don’t brown).More Potato Side Dish Recipes By Daniel Patterson Daniel Patterson Daniel Patterson is a James Beard Award-winning chef and restauranteur from California renowned for his modernist aesthetic and innovative use of aromatherapy-inspired essences. His Michelin-starred flagship restaurant Coi was one of the top fine dining establishments in the San Francisco Bay Area for more than a decade.Experience: Raised in Massachusetts, Daniel Patterson's foray into the restaurant industry was as a 14-year-old dishwasher. The self-taught cook moved to Sonoma, California, and at the age of 25, opened his first restaurant in 1994. The French-inspired Babette garnered Patterson national attention from Food & Wine.In 2000, together with his then-wife Elizabeth Ramsey, he founded the acclaimed Elizabeth David in San Francisco. His next venture, Coi, firmly established Patterson as an influential figure in the restaurant scene. He would expand his holdings to six Bay Area concepts, including Plum, Haven, Alta, and Aster. Alums of Coi have gone on to open their own Michelin-starred restaurants, such as Rich Table, Commis, and Taco Maria.Patterson has shared his culinary philosophy, opinions about the restaurant business, and views on food equity in pieces published in The New York Times, Financial Times, San Francisco Magazine, Lucky Peach, Esquire, and New York Magazine, among others. He has also co-authored three books, Aroma: The Magic of Essential Oils in Food and Fragrance (2004), Coi: Stories and Recipes (2013), and The Art of Flavor: Practices and Principles for Creating Delicious Food (2021).Education: Daniel attended Duke University. Food & Wine's Editorial Guidelines Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Michael Turek Active Time: 45 mins Total Time: 1 hrs Yield: 2 to 4 Ingredients 3 medium red potatoes (about 1/2 pound total) Salt 4 baby artichokes 1/2 lemon 4 tablespoons unsalted butter 1/4 cup dry white wine 1/4 cup water 1/2 pound shiitake mushrooms, stems discarded and caps quartered 1 medium shallot, minced 1 ounce aged hard goat cheese, such as Etude or goat Gouda, shaved with a vegetable peeler (1/3 cup) Directions In a small saucepan, cover the potatoes with water. Add a large pinch of salt and bring to a boil. Simmer the potatoes over moderately high heat until just tender when pierced with a knife, about 8 minutes. Drain and let cool. Peel and cut the potatoes into 1/2-inch-thick wedges. Working with one artichoke at a time, pull off and discard the dark green outer leaves. Using a small, sharp knife, trim off about 1/2 inch of the leaves and peel and trim the stem. Quarter the artichoke and scrape out the hairy choke. Rub the artichoke all over with lemon and squeeze the extra lemon juice into a small bowl of water. Add the quartered artichoke to the lemon water. Repeat with the remaining artichokes. In a small skillet, melt 1 tablespoon of the butter. Drain the artichokes. Add them to the skillet and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the white wine and bring to a boil. Add the water, cover and cook over moderate heat, stirring occasionally, until the artichokes are just tender, 12 minutes. In a large skillet, melt 1 tablespoon of the butter. Add the mushrooms and season with salt. Cover and cook over moderate heat, stirring occasionally, until browned and tender, about 4 minutes. Push the mushrooms to one side of the skillet and add the remaining 2 tablespoons of butter. Add the shallot and cook until softened, about 4 minutes. Add the potatoes, season with salt and turn to coat with the butter. Cook until the potatoes are golden brown, about 2 minutes per side. Gently fold in the mushrooms, artichokes and their cooking liquid. Season with salt and transfer to a shallow serving bowl. Garnish with the cheese shavings and serve. Make Ahead The whole cooked potatoes and artichoke quarters can be refrigerated separately overnight. Gently reheat the artichokes and bring the potatoes to room temperature before proceeding. Rate it Print