There are several recipes for stuffing artichoke bottoms:with spinach, mushrooms, etc., but always with a cheese bechamel to brown in the oven.
Difficulty:[usr 1]
Trim the artichokes with a pair of kitchen scissors, put them in a pressure cooker and cook them for about 15 minutes. Remove leaves and hay. Scoop out the edible part of the fleshiest leaves with a teaspoon. Set funds aside.
While the artichokes cook, clean the mushrooms and thinly slice them, adding lemon as you go. Then drain them, then steam them for 10 minutes with half the butter. Also prepare a white sauce with the rest of the butter, 25 g of flour, salt, pepper and a little hot water. Add the artichoke pulp collected on the leaves to this sauce. Mix thoroughly.
Add the chopped ham and 2 tablespoons of chopped parsley to the mushrooms. Finally mix this preparation with the white sauce. Divide this preparation among the artichoke bottoms. Sprinkle generously with grated cheese and broil in the oven at 240°C for 10 to 12 minutes. Serve straight out of the oven as a warm starter.
Source:Les Cuisines Régionales de France. Savoie-Dauphiné. Editions du Fanal.
