Mushroom Stuffed Artichoke
Ingredients
- 2 large Fresh Artichokes
- 1 cup diced sweet onion
- 2 cups DICED FRESH MUSHROOMS
- 1 Tbsp Chopped fresh garlic
- 1/2 tsp dry oregano or 2t fresh
- 1/2 teaspoon basil flakes or 2 t fresh
- Olive oil
- 1/2 cup panko bread crumbs
- 1/2 cup grated parmesan
- 2 Tbsp Sweet unsalted butter
- 1/4 cup madeira or marsala wine
- Salt and pepper to taste
- A squeeze of lemon
Instructions
- Trim the artichoke stems if necessary. Trim the top to make it flatter. Cut each in 1/2 lengthwise. Cut out the middle part (known as the choke) You will be able to see the difference in the fine stringy part as opposed to the leaves.
- coat the artichokes with oil, salt and pepper and put in a baking pan. Put in enough water to come about 1/2 way up the artichokes.
- Make the stuffing: saute onions and garlic in olive oil in a hot pan until translucent.
- Add in the mushrooms and cook. Then, add in the marsala or madeira and cook down until the liquid is almost gone.
- Stir in butter, then add the bread crumbs, cheese, herbs, and seasoning. Turn off the heat and fold all together to create a stuffing.
- Place the stuffing in the artichokes, and cover with foil. Put them in a preheated 350 degree oven. Bake for about 35 minutes. check to see they are done. They should be soft enough to eat. Remove the foil and let them crisp up for 10 to 15 minutes.
- Squeeze a little lemon over the artichokes and serve hot.