Stuffed Artichokes
Stuffed Artichokes Serves 4 Prep Time: less than 30 minutes Cooking time: 30 minutes to 1 hour
Ingredients: • 4 large fresh globe artichokes • 1 tbsp butter • 2 cloves garlic, chopped • 300g mixed wild mushrooms • 2 tsp fresh thyme or lemon thyme leaves
• • • • • •
80ml vermouth 150g mascarpone cheese Salt and pepper 25g walnuts, crushed A handful of flat-leaf parsley leaves, chopped Olive oil, vinegar
Preparation: Preheat the oven to 220C/400F/Gas 6. Bring a large pan of water to the boil for the artichokes. Add 1 tablespoon of vinegar and olive oil to the water along with plenty of salt. To prepare the artichokes, snap off the stem and slice about a third off the top. Pull out what you can from the middle and use a spoon to scoop out all of the hairy choke. Place in the boiling water and cook until tender, about 30-40 minutes. They are done when a leaf pulled from toward the centre comes away without resistance. Drain upside-down until dry. Melt the butter and add the mushrooms, garlic and thyme. Once they have begun to soften, pour in the vermouth and keep stirring until the liquid has been absorbed. Remove from the heat & stir in the mascarpone. Spoon the mushroom mixture into the middle of the drained artichokes. Top with crushed walnuts and bake for about 10 minutes, until heated through and golden on top. Before serving, sprinkle with the chopped parsley. Use the leaves of the artichoke to scoop out the creamy filling during eating.
Ingredients: • 4 large fresh globe artichokes • 1 tbsp butter • 2 cloves garlic, chopped • 300g mixed wild mushrooms • 2 tsp fresh thyme or lemon thyme leaves
• • • • • •
80ml vermouth 150g mascarpone cheese Salt and pepper 25g walnuts, crushed A handful of flat-leaf parsley leaves, chopped Olive oil, vinegar
Preparation: Preheat the oven to 220C/400F/Gas 6. Bring a large pan of water to the boil for the artichokes. Add 1 tablespoon of vinegar and olive oil to the water along with plenty of salt. To prepare the artichokes, snap off the stem and slice about a third off the top. Pull out what you can from the middle and use a spoon to scoop out all of the hairy choke. Place in the boiling water and cook until tender, about 30-40 minutes. They are done when a leaf pulled from toward the centre comes away without resistance. Drain upside-down until dry. Melt the butter and add the mushrooms, garlic and thyme. Once they have begun to soften, pour in the vermouth and keep stirring until the liquid has been absorbed. Remove from the heat & stir in the mascarpone. Spoon the mushroom mixture into the middle of the drained artichokes. Top with crushed walnuts and bake for about 10 minutes, until heated through and golden on top. Before serving, sprinkle with the chopped parsley. Use the leaves of the artichoke to scoop out the creamy filling during eating.
