Mushroom Stuffed Artichoke Bottoms: A Savory Mediterranean Starter
If you’re craving something uniquely delicious and rooted in Mediterranean flavor, these Mushroom Stuffed Artichoke Bottoms will delight your palate. This dish, combining tender artichoke hearts with a savory mushroom and sweet pea filling, is a classic appetizer with Moroccan and French influences. It’s an easy way to serve vegetables that taste indulgent while staying healthy.
Why You’ll Love These Mushroom Stuffed Artichokes
The balance of textures—firm artichoke bases, creamy mushroom-pea filling, and a touch of dry white wine—makes this a dish worth repeating. These stuffed artichoke bottoms are hearty enough to be a small entrée or the perfect show-stopping appetizer for holidays, Shabbat, or dinner parties.
Ingredients for Mushroom Stuffed Artichoke Bottoms
To prepare these flavorful stuffed artichoke bottoms, you’ll need:
- 14 artichoke bottoms (canned or frozen)
- 1 quart water
- 1 lemon (sliced)
- 15 oz mushrooms (canned)
- 15 oz sweet peas (canned)
- 1 onion (finely chopped)
- 1/2 cup oil
- 1 cup dry white wine
- 2 tbsp flour
- 1/2 tsp salt
- 1/2 tsp pepper
How to Make Mushroom Stuffed Artichoke Bottoms
1. Prepare the Artichoke Bottoms
Bring water and sliced lemon to a boil. Add artichoke bottoms and simmer for 10–15 minutes until tender. Drain and pat dry.
2. Create the Savory Filling
Sauté onions in 1 tbsp oil until translucent. Dissolve flour in white wine and stir into the pan. Mix continuously over low heat until the sauce thickens. Add salt, pepper, mushrooms, and sweet peas. Stir well.
3. Fill and Bake
Preheat oven to 400°F (200°C). Spoon the mushroom-pea filling into each artichoke bottom and bake for 10 minutes, until golden.
Serving Suggestions
These Mushroom Stuffed Artichoke Bottoms can be served warm or room temperature. They’re excellent on a mezze platter, alongside roasted meats, or as a vegetarian main course with a salad.
A Mediterranean Classic
Known in French as Artichauts Farcis aux LĂ©gumes, this dish is a nod to classic Jewish-Mediterranean cooking. The wine and mushroom flavors are sophisticated, yet the recipe is simple enough for a weeknight meal.
Final Tips
These stuffed artichoke bottoms freeze well—perfect for batch cooking!
Don’t skip drying the artichoke bottoms; it helps the filling hold better.
For a kosher wine substitute, use vegetable broth and a splash of lemon juice.
Photo by foodandfork
Mushroom Stuffed Artichoke Bottoms and Peas
DESCRIPTION
INGREDIENTS
- 14 artichokes hearts (canned or frozen)
- 1 quart water (to boil artichokes)
- 1 lemon (sliced)
- 15 oz mushrooms (canned)
- 15 oz sweet peas (canned)
- 1 onion (finely chopped)
- 1/2 cup oil
- 1 cup wine (dry, white)
- 2 tbsp flour
- 1/2 tsp salt
- 1/2 tsp pepper
INSTRUCTIONS
- Preheat oven to 400 degrees.
- Add water to large pot and bring to boil. Add the canned or frozen artichokes for 10-15 minutes, until tender.
- Remove and drain the artichokes, then pat dry with a paper towel and set them aside.
- In a colander drain the mushrooms and sweet peas.
- Dissolve the flour in the wine.
- In a saucepan, add 1 tbsp oil and fry the onion until translucent.
- Add the flour and wine mixture, stirring constantly at low temperature until sauce is smooth. Remove from heat when it thickens.
- Add the salt and pepper and fold in the mushrooms and sweet peas, mixing thoroughly.
- Fill the artichokes hearts with the sauce and bake them for 10 minutes.
- When golden, remove them from the oven.
