Raw Artichoke Hearts with Forest Mushrooms

One of my favourite wild forest mushrooms is the Slippery Jack, a relative of the European cèpe or porcini. Sauté sliced Slippery Jacks in hot olive oil until they soften and then toss them with sliced raw artichoke hearts. Finish with extra virgin olive oil, a squeeze of lemon juice, finely chopped parsley and freshly ground black pepper. Serve as an entrée or with grilled quails.