Mushroom Stuffed Artichokes
I served these over a bed of lemon pepper pasta with a light drizzle of olive oil and lemon juice.
3 Tbsp Olive Oil
2 cups Button Mushrooms, chopped
1/2 cup Onion, diced
3 Garlic Cloves, chopped
1 Tbsp Cilantro, chopped
1/3 cup Parmesan Cheese
1/2 tsp Salt
1/2 tsp Lemon Pepper
1 Lemon, juiced
Heat 1 Tbsp of oil in a sauce pan, add garlic, onions and mushrooms. Cook till the onions become translucent. Set aside in a bowl to cool for a about 5 minutes.
Clean artichokes by cutting the top and bottom 1/4 off.
Remove any old leaves and trim to remove thorns. Expose the center and remove the prickly center if present. On older artichokes scrape out the cavity. Coat with lemon juice to reduce oxidation.
To the mushroom mixture add cilantro, Parmesan, salt and pepper; mix thoroughly.
Open the artichoke by spreading all the leaves wide. Stuff spoonfuls of the mushroom mixture in between each leaf till full.
Place artichokes in the sauce pan, add an inch of water to the bottom of the sauce pan and lemon juice. Drizzle about 1 Tbsp of oil over each artichoke.
Bring water to a simmer, cover and cook for about 45 minutes, till the artichokes are tender. Serve immediately.