Artichoke Bottoms With White Wine Duxelles

• 4 artichokes, cooked as above
• 1/4 cup fresh lemon juice
• 2 tablespoons butter
• 2 shallots, peeled and minced
• 1/4 pound mushrooms, stems removed, caps finely diced
• 1 small plum tomato, cored, seeded and chopped
• 13 cup white wine
• 2 tablespoons minced parsley
• 1/2 teaspoon kosher salt
• Freshly ground black pepper

1. Peel leaves from artichokes.
2. Remove chokes with a spoon and discard.
3. Trim bottoms so the edges are smooth.
4. If necessary cut small slices from stem ends so the artichokes will sit upright.
5. Rub all over with lemon juice to prevent discoloration.
6. In a 10-inch ceramic quiche dish heat the butter, uncovered, at 100 percent power for 1 minute in a large oven, or 2 minutes 30 seconds in a small oven.
7. Add shallots, mushrooms and tomato and stir.
8. Cook, uncovered, at 100 percent power for 3 minutes in a large oven, or 4 minutes and 30 seconds in a small oven.
9. Add the wine.
10. Cook, uncovered, at 100 percent power for 5 minutes in a large oven, or 8 minutes in a small one, until most of the wine has evaporated.
11. Remove from oven.
12. Stir in parsley, salt and pepper.
13. Set artichoke bottoms in a circle on a 10-inch platter.
14. Mound a quarter of the mushroom mixture in the well of each artichoke.
15. Heat, uncovered, at 100 percent power for 2 minutes in a large oven or 3 minutes in a small one.
16. Serve immediately.

artichokes, lemon juice, butter, shallots, mushrooms, tomato, white wine, parsley, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/6690 (may not work)