Artichoke, Chanterelle, And Cipollini Sauté

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3 cups water

2 1/2 tablespoons fresh lemon juice, divided

2 pounds baby artichokes

1 tablespoon butter, divided

1 (10-ounce) bag cipollini onions, peeled and halved (about 2 cups)

1 tablespoon olive oil

2 1/2 tablespoons finely chopped shallots

2 1/2 ounces fresh chanterelle mushrooms, halved

2 garlic cloves, minced

1/2 cup dry white wine

1 cup sugar snap peas

1 tablespoon chopped fresh parsley

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

6 tablespoons (1 1/2 ounces) shredded Parmesan cheese

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