MUSHROOM STUFFED ARTICHOKES
Featured Product
Mountain White Ingredients
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Lemon water (2 lemons, halved and juiced into in 2 qt. water)
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6 Artichokes, stemmed, outer leaves and hearts removed
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2 C. Chicken or vegetable stock
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Stuffing (see below)
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3 Tbsp. Olive Oil
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2 Tbsp Butter
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1 C. Breadcrumbs made with Canyon Bakehouse Mountain White Bread
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½ C. Sautéed, finely chopped mushrooms (see below)
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¼ C. Chopped Fresh Italian Parsley, divided (half for garnish)
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2 Tbsp Grated Parmesan Cheese
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1 tsp crushed hot red pepper, divided (half for garnish)
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Salt and Pepper, to taste
Stuffing
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6 oz. Fresh Mushrooms
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1 Garlic Clove, chopped
Sautéed Mushrooms
Directions
- Preheat the oven to 400 degrees and prepare an 9×13 baking dish with oil or cooking spray.
- As the artichokes are prepared, submerge them in the lemon water.
- Remove the prepared artichokes from the lemon water and place them top down on a clean kitchen towel to drain.
- In a mixing bowl, whisk the stuffing ingredients together. Set aside.
- Working one at a time, spread the leaves of each artichoke. Fill the center with stuffing, and between each layer of leaves.
- Nestle the stuffed artichokes into a prepared baking dish.
- Pour the stock around the stuffed artichokes, into the bottom of the dish.
- Shake the remaining stuffing over the entire dish and into the broth.
- Season with salt, pepper, the remaining parsley and red pepper flakes.
- Drizzle with olive oil.
- Cover with foil and pierce with a knife, to vent.
- Bake at 400 degrees for 30 min, until leaves are tender.
- Uncover and bake for 10 more minutes, until the tops are browned.
- Spoon the sauce into shallow soup plates and serve the artichokes on top.