MUSHROOM-STUFFED ARTICHOKE BOTTOMS

BY AURÉLIE PTITO
Aurés hearts of palm-3
Artichoke hearts

I love artichokes, but every one knows the best part is the bottom. As fun as they are to peel and eat, I’m a huge fan of instant satisfaction, so, vaguely inspired by one of my grandmother’s recipes, I decided to go straight for the best part and stuff it with another of my favourite things: mushrooms.

Yield 24

Ingredients
24 artichoke bottoms (canned, or if frozen, thawed)
1 tbsp. olive oil
3 portobello mushrooms, finely diced
1 package of button mushrooms, finely diced
4 shallots, finely diced
Fresh thyme, chopped (plus sprigs for garnish)
⅓ cup of red wine
Salt and pepper to taste
½ cup of breadcrumbs

For the topping
½ cup of sundried tomatoes packed in oil
1 head of garlic
¼ cup of olive oil
Salt and pepper to taste

For the balsamic glaze
2 cups of balsamic vinegar
½ cup brown sugar

Method

  1. Preheat oven to 375°. Slice the top off the head of garlic, season with salt and pepper and add a drizzle of olive oil. Place in oven and roast until soft (25 min.).
  2. Heat a tbsp. of olive oil in a saucepan on medium-high and add shallots. Let brown for a few minutes and add diced mushrooms and thyme. Season with salt and pepper. Cook the mushrooms for about 10 minutes, add the wine to the pan and continue cooking until the liquid has evaporated. In a bowl, combine the mushroom mixture with the breadcrumbs. Set aside.
  3. While the mushrooms are cooking, bring balsamic vinegar to a boil in a separate saucepan and add sugar. Reduce heat and let the vinegar cook until it thickens and coats the back of a spoon (20-30 min.).
  4. In a food processor, combine sundried tomatoes, roasted garlic, olive oil and salt and pepper. Pulse to combine.
  5. Stuff each artichoke bottom with the mushroom mixture and top with the sundried tomato and garlic topping before placing in an ovenproof dish. Lower oven temperature to 350° and bake for 10-15 minutes.
  6. Serve with a drizzle of balsamic glaze and a sprig of thyme.
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4 thoughts on “MUSHROOM-STUFFED ARTICHOKE BOTTOMS

  1. Mmm, this is a great idea. I never thought about stuffing artichokes. Looks delicious!
    -JulieC

  2. That looks ABSOLUTELY wonderful – seriously!

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