Fresh Stuffed Artichokes

1. 1

   Trim the spiny points from the artichoke leaves, using a pair of shears.

2. 2

   Parboil.

3. 3

   Combine mushrooms, shallots, chervil, chives, mushroom soup and liquid beet extract.

4. 4

   Stuff the mushroom mixture between the leaves and over the tops of the artichokes. Place artichokes in a shallow baking pan.

5. 5

   Sprinkle with grated Parmesan cheese and paprika.

6. 6

   Bake in a preheated 350u00b0 oven for 40 to 45 minutes, or until an artichoke is easily pierced through to the bottom.

* Per serving · 4 servings · Values may vary.

No additional tips available.