Mushroom - stuffed artichokes
Cynara scolymus - more commonly known as the globe artichoke - is not your most user-friendly vegetable. It may be more tempting just to arrange in a vase for decorative purposes than to cook, but its versatility can give rewards that make all that hard work worthwhile.
Ingredients
6 whole artichokes
1 cup button mushrooms, finely chopped
1/2 cup breadcrumbs
1/2 cup walnuts, roasted and finely chopped
1/2 cup onion, finely diced
2 cloves garlic, finely minced
3 tbsp chopped parsley
1 tbsp chopped thyme
3 tbsp virgin olive oil
juice of 1/2 a lemon and rind of
1 lemon
freshly ground black pepper
sea salt
Method
Wash the whole artichokes by opening the leaves under cold running water. Cut off the stalk leaving 3-4 centimetres of stem below the base of the artichoke, peel the fibrous outer skin and remove the rough outer leaves.
Lay the artichoke on its side and slice off the top third of the leaves. Rub all cut ends with lemon to prevent discoloration. With a pair of sturdy scissors trim off tops of any remaining sharp pointy leaves.
To remove the choke spread out the inner leaves, pull out the prickly pink leaves surrounding the choke and then scrape it out with a teaspoon and discard.
Drop the trimmed artichoke into acidulated water until ready to use.
Mix the mushrooms, breadcrumbs, walnuts, onion, garlic, fresh herbs, oil, lemon juice and rind, salt and pepper together well. Remove one artichoke (from the acidulated water) at a time and spread out its leaves.
Spoon a little of the mixture into the centre. Continue to open the outer leaves, inserting
some mixture between them. Repeat with the remaining artichokes.
Arrange the stuffed artichokes upright and tightly into a large pot. Add enough water to come halfway up the artichokes, season with salt and a dash of olive oil and bring to the boil. Lower the heat and simmer covered for 30 to 40 minutes or until the centre is easily pierced with a knife.
To serve
Serve immediately with lemon wedges and mint leaves or bathe in a mustard vinaigrette.
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