Artichoke Bottoms With White Wine Duxelles

1. 1

   Peel leaves from artichokes.

2. 2

   Remove chokes with a spoon and discard.

3. 3

   Trim bottoms so the edges are smooth.

4. 4

   If necessary cut small slices from stem ends so the artichokes will sit upright.

5. 5

   Rub all over with lemon juice to prevent discoloration.

6. 6

   In a 10-inch ceramic quiche dish heat the butter, uncovered, at 100 percent power for 1 minute in a large oven, or 2 minutes 30 seconds in a small oven.

7. 7

   Add shallots, mushrooms and tomato and stir.

8. 8

   Cook, uncovered, at 100 percent power for 3 minutes in a large oven, or 4 minutes and 30 seconds in a small oven.

9. 9

   Add the wine.

10. 10

    Cook, uncovered, at 100 percent power for 5 minutes in a large oven, or 8 minutes in a small one, until most of the wine has evaporated.

11. 11

    Remove from oven.

12. 12

    Stir in parsley, salt and pepper.

13. 13

    Set artichoke bottoms in a circle on a 10-inch platter.

14. 14

    Mound a quarter of the mushroom mixture in the well of each artichoke.

15. 15

    Heat, uncovered, at 100 percent power for 2 minutes in a large oven or 3 minutes in a small one.

16. 16

    Serve immediately.

* Per serving · 4 servings · Values may vary.