Friday, September 16, 2011

Chanterelle-stuffed artichokes

3 portions


3 Globe artichokes 
2 cloves garlic 
Juice from one lemon 
1⁄2 onion
2 bay leaves, 2 sprigs thyme 
1 carrot 
1⁄2 stalk celery
15 chanterelles, cleaned and chopped 
3 large mushrooms, diced 
1⁄2 leek, small dice 
2 T. olive oil
2 T. fresh chopped chive 
2 T. cream 
6 T. grated cheese


  • Trim artichokes and simmer in salted water with crushed cloves of garlic, bay leaves, sprigs fresh or dried thyme, juice of one lemon, and onion, carrot and celery till cooked through but firm, 20 -­ 30 minutes. 
  • Remove from water and let cool while sprinkling with olive oil, lemon, salt and pepper. 
  • Heat a wide saucepan, add 2 T. olive oil, then chopped leeks and mushrooms. Stir, cover and cook over medium heat 5 minutes. Then continue cooking uncovered to evaporate all water, 5 more minutes. 
  • Add heavy cream, and simmer till thickened. Toss in chives and fill mixture into pre-­cooked artichoke hearts. 
  • Top with optional grated cheese and brown under broiler 3-­5 minutes at 400 F/ 180 C.

Wine Suggestions:   

Brouilly, Saumur-Champigny, Sancerre rouge, Coteaux-de-Languedoc rouge, Provence rosé, Corbières rosé, Rully white, Limoux white, Condrieu white

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