4 globe artichokes
juice of 1 lemon
25 g (1 oz) butter
1 clove garlic, crushed
225 g (8 oz) mushrooms, chopped
15 g (1 tbsp) pine kernels
15 g (2 tbsp) chopped parsley
salt and freshly ground black pepper
juice of 1 lemon
25 g (1 oz) butter
1 clove garlic, crushed
225 g (8 oz) mushrooms, chopped
15 g (1 tbsp) pine kernels
15 g (2 tbsp) chopped parsley
salt and freshly ground black pepper
method
1. Remove the artichokes tough outer leaves and snip 2 cm (1 in) off the rest.
2. Dip the cut edges of the leaves in most of the lemon juice.
3. Trim off the stalks and stand the artichokes upright in a large pan of boiling salted water.
4. Simmer for 15 minutes. Drain upside down and allow to cool.
5. Meanwhile, make the filling. Heat the butter in a pan and cook the garlic until soft.
6. Add the mushrooms. Cook gently until very black and juicy.
7. Mix in the pine kernels and parsley and season with salt and pepper and a dash of lemon juice.
8. When the artichokes are cool, pull out the tiny leaves from the middle and the hairy inedible "chokes" beneath them.
9. Spoon the filling into each artichoke, closing the leaves over it. Put the artichokes in a greased ovenproof dish and heat through before serving.
2. Dip the cut edges of the leaves in most of the lemon juice.
3. Trim off the stalks and stand the artichokes upright in a large pan of boiling salted water.
4. Simmer for 15 minutes. Drain upside down and allow to cool.
5. Meanwhile, make the filling. Heat the butter in a pan and cook the garlic until soft.
6. Add the mushrooms. Cook gently until very black and juicy.
7. Mix in the pine kernels and parsley and season with salt and pepper and a dash of lemon juice.
8. When the artichokes are cool, pull out the tiny leaves from the middle and the hairy inedible "chokes" beneath them.
9. Spoon the filling into each artichoke, closing the leaves over it. Put the artichokes in a greased ovenproof dish and heat through before serving.
serving amount
serves 4
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