This simple recipe is a partnership of two favorites of classic French cuisines: duxelles – the savory chopped mushrooms used in the filling and the artichoke with its distinctive flavor.
To make the recipe you will need 4 large or 6 small artichoke bottoms from cooked artichokes. Leaves and choke removed, or cooked frozen or canned artichoke bottoms.
Spring is the artichoke season and you will find it these days in almost every supermarket. So why not using fresh ones.
If you have never cooked artichoke, its time to try something new. Just follow these steps.
1) Remove the leaves by cutting crosswise 1/3 of the them, from the bottom side.
2) Remove the tweed leaves and put in a lemony water as they get brown very quickly.
3) Arrange upside down on the perforated tray of the steam oven or in the steamer and cook for 30 minutes.
4) Remove finely the chokes leaves until you reach the tender bottoms.
Use scissors if you find easier to handle the task. You may think that you throw away so much of it, but trust us – the distinctive flavor deserves the effort.
If you are a vegan lover, just skip the cheesy steps.
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