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Recipe Name: Artichoke Heart Stuffed With Garlic Mushrooms Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

4 Globe artichokes
8 Ounce(s) Button mushrooms
1 Lemon, juice of
1 Clove garlic, crushed
1/2 Pint(s) Double cream
1 Pinch(s) Cayenne pepper
1 Tablespoon(s) Chopped chives
4 Ounce(s) Baby spinach leaves
Olive oil
Lemon Juice
Salt and pepper
Using a very sharp knife, cut all the tough leaves from around the
artichokes so you are just left with the base. Rub this with lemon
juice to prevent discolouration. Poach in a pan of boiling water, salt
and lemon juice for about 20 minutes until tender, then allow to cool
in the liquor. When cool, remove the choke using a teaspoon, brush
with olive oil and season. Place in the fridge. Wash and slice the
mushrooms finely, and place in a bowl with the lemon juice, garlic,
chives, cayenne and double cream. Correct the seasoning and fill the
centre of each artichoke with this mixture. Put the artichokes back
into the fridge for an hour to develop the flavours. To serve, wash
the baby spinach, dress it with olive oil, lemon juice and season. Put
a neat pile of spinach in the centre of each plate, put the artichokes
on top and drizzle with a little more olive oil and lemon juice.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights
reserved. Carlton Food Network Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 553
Calories From Fat: 260
Total Fat: 29.6g
Cholesterol: 5.7mg
Sodium: 539.2mg
Potassium: 2256.2mg
Carbohydrates: 69.6g
Fiber: 30.2g
Sugar: 10.8g
Protein: 20.3g

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