Artichoke Heart Stuffed With Garlic Mushrooms Recipe

• 4 x Globe artichokes
• 8 ounce Button mushrooms
• 1 x Lemon, juice of
• 1 x Clove garlic, crushed
• 1/2 pt Double cream
• 1 pch Cayenne pepper
• 1 Tbsp. Minced chives
• 4 ounce Baby spinach leaves Extra virgin olive oil Lemon juice Salt and pepper

1. Using a very sharp knife, cut all the tough leaves from around the artichokes so you are just left with the base.
2. Rub this with lemon juice to prevent discolouration.
3. Poach in a pan of boiling water, salt and lemon juice for about 20 min till tender, then allow to cold in the liquor.
4. When cold, remove the choke using a tsp., brush with extra virgin olive oil and season.
5. Place in the fridge.
6. Wash and slice the mushrooms finely, and place in a bowl with the lemon juice, garlic, chives, cayenne and double cream.
7. Correct the seasoning and fill the centre of each artichoke with this mix.
8. Put the artichokes back into the fridge for an hour to develop the flavours.
9. To serve, wash the baby spinach, dress it with extra virgin olive oil, lemon juice and season.
10. Put a neat pile of spinach in the centre of each plate, put the artichokes on top and drizzle with a little more extra virgin olive oil and lemon juice.

artichokes, mushrooms, lemon, clove garlic, cream, cayenne pepper, chives, olive oil

Taken from cookeatshare.com/recipes/artichoke-heart-stuffed-with-garlic-mushrooms-69829 (may not work)