Monday Night: Farmers Market Treats

At Sunday's farmers market we picked up some nice looking artichokes and chantarelles. That pretty much set last night's menu: Steamed Artichokes with Beurre Blanc and Sauteed Chantarelles on Polenta.

I kept the chantarelle prep simple: I just sauteed the sliced mushrooms in olive oil with a bit of fresh thyme, some salt, and a small splash of balsamico. I drizzled the final dish with some black truffle oil and a sprinkle of chopped parsley before serving.

We also had a salad with mixed greens from our CSA box and some arugula from the farmers market.

For dessert I made a raspberry gratin (from JPFF).