Artichoke Heart Stuffed With Garlic Mushrooms Recipe

1. 1

   Using a very sharp knife, cut all the tough leaves from around the artichokes so you are just left with the base.

2. 2

   Rub this with lemon juice to prevent discolouration.

3. 3

   Poach in a pan of boiling water, salt and lemon juice for about 20 min till tender, then allow to cold in the liquor.

4. 4

   When cold, remove the choke using a tsp., brush with extra virgin olive oil and season.

5. 5

   Place in the fridge.

6. 6

   Wash and slice the mushrooms finely, and place in a bowl with the lemon juice, garlic, chives, cayenne and double cream.

7. 7

   Correct the seasoning and fill the centre of each artichoke with this mix.

8. 8

   Put the artichokes back into the fridge for an hour to develop the flavours.

9. 9

   To serve, wash the baby spinach, dress it with extra virgin olive oil, lemon juice and season.

10. 10

    Put a neat pile of spinach in the centre of each plate, put the artichokes on top and drizzle with a little more extra virgin olive oil and lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.