8: In a large non-stick saucepan over medium heat, pour 4 tablespoons olive oil and when hot, add the polenta cubes.
9: Grill to taste.
10: Add the mushrooms, artichokes and chopped parsley, and stir gently (cooked polenta is fragile) to heat through.
11: Serve with a drizzle of olive oil or a squeeze of lemon juice.
Remarks
If you don't have purple artichokes, replace them with classic artichoke bottoms cut into small cubes. If possible, use blond mushrooms, which always taste better than white.