| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
| 4 |
|
Globe artichokes |
| 8 |
oz |
Button mushrooms |
| 1 |
|
Lemon; juice of |
| 1 |
|
Clove garlic; crushed |
| 1/2 |
pt |
Double cream |
| 1 |
pn |
Cayenne pepper |
| 1 |
tb |
Chopped chives |
| 4 |
oz |
Baby spinach leaves |
|
|
Olive oil |
|
|
Lemon juice |
|
|
Salt and pepper |
INSTRUCTIONS
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.
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