Stuff Artichokes on Beet Puree

• 8 artichokes
• 1 juice of a lemon
• 1 teaspoon sugar
• 1 garlic clove, crushed
• 1 small red onion, diced
• 1 small carrot, finely chopped
• 7 ounces button mushrooms, sliced
• 1 teaspoon olive oil
• 2 sprigs tarragon, chopped
• salt, to taste
• 1 teaspoon finely ground black pepper
• 1 12 cups unsalted pistachios (roasted or crushed)
• 1 fresh beet, unpeeled with 2 inches of stem left on
• 2 tablespoons olive oil
• 1 teaspoon finely grated orange rind
• 12 cup orange juice
• salt and black pepper

1. Stuffing.
2. Fry the garlic, onion, carrot, and mushrooms in the olive oil for about 10 minutes, until just tender.
3. Add the tarragon, salt and pepper, and pistachios.
4. Mix through and set aside.
5. Beet pureee.
6. Preheat over to 400 degrees.
7. Brush the beets with half the olive oil and roast for 45 mintues.
8. Leave the over on.
9. Allow to cook, then peel.
10. Place into food processor with the orange rind, orange juice, remaining oilve oil, salt and pepper and process until smooth.
11. To prepare the artichokes, peel off the tough outer leaves and cut in half lengthways.
12. Take out the hairy part from the middle.
13. Cook the artichokes in boiling water for 5 minutes then rinse under cold water and dry.
14. MIx the lemon juice with the surgar, coat the artichokes with this mixture, then top with the mushroom mixture.
15. Place on a baking tray and brush with olive oil.
16. Bake 15 minutes.
17. To serve, pour beet puree into a circle on 4 plates and top each with 2 artichoke halves.

artichokes, lemon, sugar, garlic, red onion, carrot, button mushrooms, olive oil, tarragon, salt, ground black pepper, unsalted pistachios, fresh beet, olive oil, orange rind, orange juice, salt

Taken from www.food.com/recipe/stuff-artichokes-on-beet-puree-505570 (may not work)