Artichokes with Mushrooms

4 globe artichokes
water to cover
8 ozs 225g flat mushrooms
2 ozs 50g margarine
1 carrot, chopped
1 onion, chopped
2 Tblsp parsley, chopped
1 Tblsp mixed herbs, chopped (or 1 Dsp dried mixed herbs
4 Tblsp breadcrumbs
5 fl ozs 150 mls white wine
8 fl ozs 225 mls vegetable stock
salt and pepper
Trim artichokes. Place in boiling salt water to cover and cook for 20 minutes, until a leaf can be pulled out easily. Drain, and leave to cool.
Wash mushrooms. Reserve 4 whole ones and chop the rest.
Melt margarine, put in carrot and onion and cook slowly to soften them, then add mushrooms and cook for a further 5 minutes. Add parsley, herbs and enough breadcrumbs to make a moist mixture.
Pull out the centre leaves of each artichoke and carefully scrape out the chokes.Divide the mushroom mixture and fill the centre of each artichoke.Top each with a whole mushroom. Arrange in a deep oven proof dish, pour around the white wine and stock. Cover with foil and cook for 35 minutes at 350 F, 180C and Gas Mark 4. Pour off the liquid and thicken with a little flour to make a sauce. Season the sauce and pour around the artichokes before serving.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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