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.
Notes
French: ARTICHAUTS FARCIS AUX LEGUMES
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