Stuffed Artichokes With Shiitake Mushrooms

• 4 medium artichokes
• 2 tablespoons lemon juice
• Cooking spray
• 1/2 pound fresh ground pork
• 1 shallot, minced
• 1/4 cup diced carrot
• 1 1/2 cups sliced shiitake or button mushrooms
• 1 clove garlic, minced
• 3/4 cup beef broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1 1/4 cups 1% low-fat milk
• 1 cup cooked basmati rice
• 1/4 cup minced fresh parsley
• 2 tablespoons freshly grated Parmesan cheese
• 2 tablespoons fine, dry breadcrumbs

1. Preheat oven to 350u0b0.
2. Wash artichokes by plunging up and down in cold water. Cut off stem ends; trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim one-fourth off top of each outer leaf.
3. Place artichokes in a Dutch oven; add water to depth of 1 inch. Add lemon juice. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until almost tender. Drain; cool. Spread leaves apart; discard inner leaves. Scrape out fuzzy choke with a spoon. Set artichokes aside.
4. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork, shallot, and carrot. Cook 5 minutes, stirring to crumble pork. Add mushrooms and garlic; cook, stirring often, 2 minutes. Add beef broth and next 3 ingredients. Simmer 4 to 5 minutes or until liquid is absorbed and mushrooms are tender. Combine flour and milk, stirring to dissolve flour. Add to mushroom mixture. Simmer 3 minutes or until thickened. Stir in rice and parsley.
5. Spoon about 1/2 cup mixture into center of each reserved artichoke. Combine Parmesan cheese and breadcrumbs. Sprinkle 1 tablespoon Parmesan cheese mixture on top of mushroom mixture in each artichoke. Coat Parmesan cheese mixture with cooking spray.
6. Bake at 350u0b0 for 25 minutes or until tops are lightly browned.

artichokes, lemon juice, cooking spray, ground pork, shallot, carrot, shiitake, clove garlic, beef broth, thyme, salt, pepper, flour, milk, basmati rice, fresh parsley, parmesan cheese, breadcrumbs

Taken from www.myrecipes.com/recipe/stuffed-artichokes-with-shiitake-mushrooms (may not work)