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Recipe
Artichoke Heart Stuffed With Garlic Mushrooms Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 430g | |
| Calories 508 | |
| Calories from Fat 411 | 81% |
| Total Fat 46.75g | 58% |
| Saturated Fat 28.91g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 164mg | 7% |
| Potassium 942mg | 27% |
| Total Carbs 17.11g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.29g | 2% |
| Protein 9.77g | 16% |
Ingredients Convert Measures
- 4 x Globe artichokes
- 8 ounce Button mushrooms
- 1 x Lemon, juice of
- 1 x Clove garlic, crushed
- 1/2 pt Double cream
- 1 pch Cayenne pepper
- 1 Tbsp. Minced chives
- 4 ounce Baby spinach leaves
- Extra virgin olive oil
- Lemon juice
- Salt and pepper
Directions
- Using a very sharp knife, cut all the tough leaves from around the artichokes so you are just left with the base. Rub this with lemon juice to prevent discolouration. Poach in a pan of boiling water, salt and lemon juice for about 20 min till tender, then allow to cold in the liquor.
- When cold, remove the choke using a tsp., brush with extra virgin olive oil and season. Place in the fridge.
- Wash and slice the mushrooms finely, and place in a bowl with the lemon juice, garlic, chives, cayenne and double cream. Correct the seasoning and fill the centre of each artichoke with this mix.
- Put the artichokes back into the fridge for an hour to develop the flavours.
- To serve, wash the baby spinach, dress it with extra virgin olive oil, lemon juice and season. 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.
