Problem: green peppers lost color and texture while caramelizing with onions
Relevance: want to preserve vibrant, green color and slight crispness while achieving caramelization with the onions
Solution: ? add the green peppers even later then I did? salt the onions, but not the peppers?
Sauted thinly sliced onions in canola oil in non-stick pan - medium heat
Salted onions to accelerate caramelization
Gradually added thinly sliced green peppers (in small, handfull batches) after 3 - 5 minutes, just as onions starting to caramelize (the strategy was to avoid over cooking them)
Lightly salted onions and peppers
Cooked another 3ish minutes, color was nice at this point, but onions were not sufficiently caramelized
Added artichokes and mushrooms plus some additional oil
Sauted/cooked entire batch another 3 - 5 minutes (this is where the green peppers suffered; they lost their bright green color and got a little 'soggy')
Finished by adding dried oregano, basil, garlic and tossing
The whole deal didn't taste bad. The artichokes even got a little caramelized (nice), but again the green peppers were over done. I'd appreciate anyone's advice or thoughts how I could have done things differently, i.e., adding artichokes after onions, but before green peppers? Use a higher temperature and shorter cook time?