Artichokes with goats' cheese recipe

• 4 Large Jerusalem artichokes, scrubbed and cut into rounds 1cm thick
• 1 Lemon, juiced
• 4 tbsp Olive oil
• 1 tsp Thyme leaves
• 200 g (7.1oz) Mushrooms, sliced
• 10 g (0.4oz) Dried porcini mushrooms, soaked in 400ml boiling water for 30 mins
• 2 Garlic cloves, chopped
• 75 g (2.6oz) Goat's cheese, crumbled
• 1 tbsp Chopped chives
• 0 sea salt and freshly ground black pepper

1. Mix the artichokes with half the lemon juice, a tablespoon of oil and the thyme leaves, then set aside.
2. Saute the fresh mushrooms quickly in 2 tbsp of the remaining oil until they are just tender.
3. Season well and remove from the pan.
4. Drain the porcini, reserving the soaking water.
5. Chop roughly and cook in the remaining tbsp of oil with the garlic for 2 mins.
6. Add the reserved soaking liquor and simmer until reduced and quite syrupy.
7. Add the fresh mushrooms and the remaining lemon juice and season to taste.
8. Spread out a large square of baking parchment.
9. Tip the artichokes over one half of it, sprinkle the mushrooms on top and then fold over the parchment.
10. Seal the 3 open sides by folding them over tightly, or simply use a stapler.
11. Place the parcel on a baking tray and bake in an oven preheated to 200C/Gas Mark 6 for about 45 mins, until the artichokes are tender.
12. Open the bag and sprinkle the contents with the crumbled goat's cheese and chives.

artichokes, lemon, olive oil, thyme, mushrooms, porcini mushrooms, garlic, s cheese, chives, salt

Taken from www.lovefood.com/guide/recipes/11167/jane-baxters-artichokes-with-goats-cheese (may not work)