Fresh Stuffed Artichokes

• 4 large fresh whole artichokes
• 1 c. fresh mushrooms, chopped
• 1/4 c. shallots or white onions, chopped
• 1 Tbsp. chervil, chopped
• 1 Tbsp. chives, chopped
• 1 (10 1/2 oz.) can condensed cream of mushroom soup
• 1 Tbsp. liquid beet extract
• 1/4 c. grated Parmesan cheese
• paprika

1. Trim the spiny points from the artichoke leaves, using a pair of shears.
2. Parboil.
3. Combine mushrooms, shallots, chervil, chives, mushroom soup and liquid beet extract.
4. Stuff the mushroom mixture between the leaves and over the tops of the artichokes. Place artichokes in a shallow baking pan.
5. Sprinkle with grated Parmesan cheese and paprika.
6. Bake in a preheated 350u0b0 oven for 40 to 45 minutes, or until an artichoke is easily pierced through to the bottom.

artichokes, fresh mushrooms, shallots, chervil, chives, condensed cream, liquid beet extract, parmesan cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257616 (may not work)