4 medium to large, or 6 small, artichokes cleaned and trimmed, with fuzzy chokes removed
1 pound fresh mushroom, coarsely chopped
1/2 stick butter
2 tablespoon olive oil
1/2 cup diced onion
2 garlic cloves, minced
1 teaspoon lemon juice
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup dry white wine
Pinch of crushed red pepper flakes
3 tablespoons fresh minced parsley
1-1/2 cups fresh soft breadcrumbs
1/2 cup grated parmesan cheese
Olive oil or melted butter for drizzling over stuffing and leaves
Lemon wedges for serving
Preheat oven to 350 degrees. Cook artichokes by either steaming or microwaving. In a large skillet, heat butter and oil over medium heat. Add onion and garlic and cook until soft. Add sliced mushrooms, lemon juice, red pepper flakes, oregano, basil and salt. Cook until liquid rendered from mushrooms dissipates. Add wine and cook mushrooms until wine is absorbed. Remove from heat and stir in parsley, breadcrumbs and cheese.
Stuff mushroom mixture into artichokes, but do not pack. Place stuffed artichokes into a lightly greased baking pan, just large enough to hold artichokes. (Artichokes should stand upright and not be allowed to fall over.) Drizzle olive oil or melted butter over stuffing and leaves. (Can be made and refrigerated up to 2 days in advance up this point. Bring to room temperature before baking.) Bake for 20 minutes, or until heated through. Serve with lemon wedges. Makes four servings.
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