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1
Preheat the oven to 350 degrees F.
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2
Heat the butter in a large skillet until foamy.
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3
Add the mushrooms and saute, stirring occasionally, until soft and they have released their liquid, about 4 minutes.
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4
Add the shallots, garlic, thyme, salt and pepper and cook, stirring frequently, until most of the liquid has evaporated and shallots are soft, 2 to 3 minutes.
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5
Add the lemon juice and fish stock and cook until almost evaporated, 2 minutes.
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6
Add the heavy cream and artichoke hearts and cook until heated through and the cream has evaporated a bit, 2 to 3 minutes.
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7
Remove from the heat and add the parsley, chives, and enough bread crumbs to tighten mixture.
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8
Season the inside cavity of the trout well with salt and freshly ground black pepper.
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9
Stuff the cavity of the trout with the stuffing and place on a foil-lined baking sheet.
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10
Arrange half of the lemon slices on top of the stuffing mixture, in the cavity.
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11
Drizzle the outside of the trout with the extra-virgin olive oil and season the fish on the outside with salt and pepper,to taste.
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12
Arrange the remaining lemon slices on top of the fish.
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13
Bake for about 30 minutes or until the fish flakes easily and the stuffing is cooked through.
