Stuffed Artichokes
Artichokes filled with a ham and mushroom stuffing, finished with a knob of butter before serving.
Ingredients
| 4 pcs | artichokes | |
| 2 tbsp | 30 ml | lemon juice |
| 50 g | ham (for the stuffing) | |
| 50 g | mushrooms | |
| 25 g | breadcrumbs | |
| 1 head | onion | |
| 1 clove | garlic | |
| 2 tbsp | 30 ml | dry wine |
| 25 g | butter (for serving) | |
| 1 tbsp | 15 ml | olive oil |
| — | black pepper |
Instructions
- With a sharp knife, cut off the stems of the artichokes and level their bases so they stand upright on the plate.
- With scissors, trim the tips of the outer leaves. Place the four artichokes in a pot of boiling water together with the lemon juice and simmer over low heat for about 20 minutes.
- Meanwhile make the stuffing. Heat the olive oil in a small pot and lightly saute the finely chopped onion, garlic and mushrooms until softened.
- Remove from the heat and add the ham cut into strips, the breadcrumbs and the wine. Season with black pepper.
- Drain the boiled artichokes and carefully remove the leaves from the center. Scoop out with a spoon and remove the fuzzy choke.
- Heat the oven to 200 degrees.
- Place the artichokes in an ovenproof dish and fill them with the stuffing. Cover and bake for about 15 minutes.
- Before serving, put a knob of butter on top of each.